|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
2-301.14 Wash hands after activities that contaminate them.-PObserved multiple staff not washing hands after contacting soiled surfaces( primarily face, and soiled handles) CDI coaching staff |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed multiple task changes without glove change or hand wash. CDI PIc coaching staff3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed food employee handle raw bacon with gloves then handle ready to eat lettuce with same gloves. CDI -d lettuce discarded; hands washed |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
Observed hand wash splatter on open box of burgers. CD removed ; staff to re-hand towel dispenser next week |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops stored on drains where drinks are dumped. |