|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee washing dishes then transitioned to prep area to make sandwiches without changing gloves or washing hands. CDI - directed to remove gloves and wash hands properly. Education provided.
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee not washing hands in between glove changes. CDI - discussion with PIC about glove changes. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed 0ppm quat sanitizer at 3-compartment sink. Observed sanitizer container @ dispenser empty. CDI - sanitizer container was changed out and sanitizer refilled at 200ppm. Repeat. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups unprotected @ front register area. Sleeves need to be pulled all the way up to protect lip of cups. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed panini press in need of detailed cleaning to remove heavy carbon and grease build-up. Observed all hood filters in need of cleaning to remove dust.build-up. |