|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee taking and bringing food back and forth between upstairs kitchen and downstairs cold storage without washing hands. Facility has no downstairs handsink to ensure hands are clean. CDI - PIC washed hands. EHS educated food employee about washing hands when soiled. -2- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of foods stored on the prep unit between uses. Label these with the common name of the foods. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed entrance to facility propped open using a bungee cord without using any fly protection device. Keep closed to avoid entry of pests. -1- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed paper plates stored in lower level prep space outside wrapping with food contact surfaces facing upward. CDI - PIC voluntarily discarded. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on ceiling near combi-oven. Clean often enough to prevent buildup. -.5- |