|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P
Observe employee come in from back door and proceed to clean slicer without washing hands. CDI- Stopped employee and directed him to wash hands.
2-301.15 Only wash hands in handwashing sink.-PF
Employee was washing hands in prep sink. CDI- Stopped and directed him to wash hands in handsink.
2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P
After washing hands, employee used a wiping rag dry hands and place rag in his pocket. USE DISPOSABLE PAPER TOWELS TO DRY HANDS. RAG DISCARDED. |
|
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.
Ice machine has black build up in interior |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Bean sprouts and shrimp redcorded above 45F (see chart). CDI- Ice added to product. REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Some flies observed in kitchen |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Cutting boards in need of repair/replacement. |