|
6
|
0
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P Observed food employee recontaminate hands by bare hand contacting the sink faucets when turning the sink off. CDI - educated to dry hands with paper towel and to use that paper towel as a clean barrier to turn the sink off. |
|
14
|
0
|
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 one scooper stored as clean on the storage rack. CDI - pulled item and brought to the dishpit. Advised to spend more time during the wash/rinse procedures. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen. Advised to prevent pests from entering the kitchen. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets without sanitizer rags in them. Observed sanitzer buckets at 100 ppm; quat concentrate states that the quat is active from 150 ppm - 400 ppm solution. CDI - switched out solution. Buckets are currently at 150 ppm. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tile by the rotisserie oven. Advised to repair. |