|
6
|
0
|
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 Observed employee rinse hands without scrubbing and turning off faucet without barrier. CDI, employee re-washed hands using correct procedures. |
|
14
|
1.50
|
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 soiled knives stored as clean. CDI, items removed for W/R/S. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled bottles of sauces on cart in walk in cooler. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans not segregated in dry storage room. CDI, dented cans removed and segregated. |