|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P. 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. Use a paper towel to turn off faucet to avoid recontaminating hands. Observed employee wash hands for less than 20 seconds and turn faucet off with bare hands. CDI employee rewashed hands. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Storage must be at least 6 inches above the floor. Observed breakfast biscuit boxes stored on the floor. Manager stated shipment was received 8 hours ago.3-307.11 Miscellaneous Sources of Contamination - C. Observed nonfood contact surfaces of equipment stored in contact with cheese for pizza. Container was removed from cooler. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C. Employees shall only wear a plain wedding band. Observed employee wearing a large diamond ring, |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed several containers stacked wet. CDI items rewashed. |