|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.12 Ensure that proper procedure is used for washing hands. Hands must be washed in handsink, using warm running water and soap for at least 20 seconds and dried with paper towel. Observed 3 employees wash hands for less than 20 seconds and turn faucet off with bare hands. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 All storage should be at least 6" above the floor to prevent contamination. Observed gallon jugs stored on floor and single service items stored on floor in outside storage unit. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Employees engaged in food preparation shall wear a hair restraint. Observed several food preparation employees and manager without effective hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 (B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Equipment shall be in good repair. Observed drive thru cooler and ice machine broken. Replace/Repair equipment. |