|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drink stored above food in stand up freezer in storage area. CDI- Personal food and drink removed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 Employees not washing hands at designated handsink in "kitchen" area as designated handsink. PIC said employees wash hands in restroom. Handling restroom door handles can re-contaminate hands, employees need to re-wash hands at kitchen handsink prior to any food handling or handling clean dishes or utensils. CDI- Corrected by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser was not operating at kitchen handsink. CDI- Soao dispenser battery changed to properly work. m can |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer above 400 ppm acc. to test strip. CDI- Sanitizer diluted to proper strength.
7-201.11 Store toxic materials to avoid contamination. -P Observed single service items stored under chemical insect spray in storage area in office. CDI- Chemical moved to chemical storage area. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility has no quat test strips available. Will follow up that facility has test strips. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use. Observed mop being stored in dirty mop water and not hung to dry. |