|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P - 0 pts - Observed employee close hand sink handles with clean hands several times. Ensure that hand sink handles are closed with a barrier such as a paper towel. CDI- Rewashed hands. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed three boxes of unwashed vegetables over ready to eat broccoli.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed bowl used for raw beef co mingled with bowls for vegetables. Ensure that these bowls remain separate at all times to prevent a potential for cross contamination. CDI- Bowls washed and separated. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed wet wiping cloth in container with no sanitizer. CDI- Chlorine sanitizer placed in container. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - C - Repeat - Observed spatulas used for cooking items on flat top stored in water reading 71F. CDI- Items properly washed. Container holding utensils placed on flat top to maintain the water cold. |