|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P Observed one employee turn off water with hand after handwashing. CDI-through verbal instruction. ** Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - PF Observed hot water in employee bathroom at 85F. **5-202.12 Provide at least 100F water at handsinks.-Pf Verification Required |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
Observed container of thickener not labeled. 3-302.12 Food Storage Containers Identified with Common Name of Food - C **Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF Observed red plate bases with bubbling / peeling plastic. Replace when damaged. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 System Maintained in Good Repair - P Observed stripped hot water faucet at 3 comp sink. Repair so hot water can be turned on. Verification Required |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Observed dirty ceiling vent in kitchen. **Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |