|
6
|
0
|
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 lack of hand washing when needed. For instance, no hand washing occurred after handling face and hat or when a glove change occurred. CDI-Explained that more hand washing is needed and the manager properly washed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee use the hand wash sink to rinse fish in before frying. CDI-Explained that only hand washing can occur at the hand washing sink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed one pan and a knife sharpener with food buildup. CDI-The pan and sharpener were brought back to be washed, rinsed, and sanitized. REPEAT.
*Overall, cleaning of equipment was very good. Points kept the same today. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the outsides of the sugar container and to the hood vents. Have cleaned. REPEAT.
*Very good job on cleaning of non food contact surfaces! Keep up the good work!! Points were decreased today. |