|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed front end employee take customer payment with right hand gloved then proceed to the kitchen to prepare foods at fryer. CDI - Employee coached. Glove discarded and hands washed. -2- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed spray bottle containing sanitizer solution of 0 P.P.M. Cl. CDI - PIC discarded and remade solution registering at 100 P.P.M. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed soiled knife stored on magnetic wall mount. CDI - Utensil relocated to 3-compartment sink to be W/R/S. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods co-mingling with retail foods inside of walk-in cooler. -0- |