|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee washing hands and then used clean bare hand to turn off faucet. CDI- EHS intervened, explained that hands must be washed properly and dried without recontamination of hands. EHS demonstrated proper handwashing and proper handwashing was observed by the end of the inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of glass cleaner stored on shelving next to single service items and directly above clean glassware, no signs of contamination were present. CDI- bottle of cleaner moved to chemical storage area. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers with salt and pepper (PIC identified) without a label. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Observed walls behind dish machine with black buildup. Observed ceiling tiles near AC units with yellow buildup and dust buildup. Observed flooring underneath cooking equipment in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored in reach in unit next to retail food. Designate a specific area for employee food and keep away from retail items. |