|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) - Two food employees, when washing their hands, turned off the faucet with their bare hands. (B) Food employees shall use the following cleaning procedure in the order stated to clean their hands: (1) rinse under clean running warm water; (2) apply an amount of cleaning compound; (3) rub together vigorously for 10 to 15 seconds ensuring all parts of the hands are scrubbed; (4) thoroughly rinse under clean running warm water; and (5) immediately follow the cleaning procedure with thorough drying using paper towels. CDI - REHS educated the food employees about the cleaning procedure, and they re-washed their hands. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11(A) Good Repair and Proper Adjustment - Equipment (C) REPEAT - Ice buildup on the inside of the creamer machine in the dining area. The soda machine by the drive-thru is dispensing when the ice box is open. There is ice building up around the door and the left pipe of the walk-in freezer. Equipment shall be maintained in a good state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Additional cleaning is needed to remove food debris in freezer drawers near fryers, and 1-door cooler. The splash zone of the creamer station. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Additional floor cleaning is needed under the soda racks. Floor cleaning is needed in the women's restroom as well. Physical facilities shall be cleaned as often as necessary to keep them clean. |