|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door.
Observed one employee wash hands at handsink and not turn faucet off with a paper towel barrier. REPEAT. Assure all employees are using a paper towel barrier to turn faucet off. Points not escalated because there was improvement from last inspection.
2-301.15 Only wash hands in handwashing sink.-PF
Observed employee was hands in 3 comp. sink. CDI- Re-directed to wash hands in handsink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
Some brown grime build-up on interior wall of ice machine. Clean. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
One sanitizer bottle recorded too strong (bleach strip bleached out). CDI - Diluted. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Sliced tomatos and prepped salad was cooling in flip top. CDI- Taken to WIC to cool down (see chart). |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur.
Sweater stored on a box of dry good items. |