|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on low prep cooler next to slicer. CDI - Discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Chef not wearing hair restraint upon entry to facility. CDI - Hat donned without prompting. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
lX3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on base of slicer. CDI - Relocated into sanitizer bucket. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace split gaskets on cooler doors throughout. Also, repair or replace shelves with peeling paint and/or rust in coolers. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in reach in cooler and crumbs from door gasket of low prep cooler. |