|
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 sec, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet with bare hands, not using barrier. Observed food employee wash hands in total for less than 15 seconds. CDI, Food employees corrected by instruction, food employees washed hands correctly. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays with dried (brown) meat residue on sides. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution with water at 67F. |