|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed food employees touching top of scale and counter, wrapping meats and opening cheese without washing hands. Instructed food employee to wash hands. CDI
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 food employee recontaminating hands after washing them by using hands to turn off the faucet. Educated food employee on proper hand washing procedures; employees re-washed hands and used paper towel to turn off faucet. CDI |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed encrusted food residue to pans after washed and stored. PIC rewashed pans. CDI |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed water in stacked and stored pans on the shelf.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food particles/crumbs in utensil drawer. |