|
6
|
2
|
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 wash hands then turn off faucet without the use of a barrier, such as a paper towel. CDI - Employee rewashed hands.
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 employee return to food preparation without washing hands after taking a break and eating food. CDI - Employee washed hands. Recommend reviewing correct hand washing procedures. -2 points- |
|
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 plastic pitcher stored in hand washing sink closest to three compartment sink. CDI - Plastic pitcher was removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink closest to three compartment sink. CDI - PIC replaced paper towels. -1 point- |
|
38
|
0.50
|
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. Observed employee preparing food on stove without hair restraint. Observed employees working at steam table without hair restraints. -0.5 points- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed mesh basket with broken wires and in disrepair. Maintain utensils to prevent physical contamination of food. CDI - PIC discarded wire basket. -0 points- |
|
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. Observed heavy build up of dust and debris on shelving above food prep table and on shelving for storage of clean equipment and utensils. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee bottled water on prep table near equipment and utensils. Recommend designating an area for the storage of employee drinks away from equipment, food, and utensils. -0 points- |