|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating food in dish pit area while working with clean utensils and equipment. -0.5 points- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee eating food in dish pit area then return to working with clean dishware and utensils. Observed employee exit kitchen through back door and return to kitchen dish pit area without washing hands. CDI - Employee was asked to return to handwashing sink, wash hands while following correct handwashing procedures, and was instructed to wash hands after engaging in activities that may contaminate them. -2 points- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on handles of flip top units and making contact with flip top unit covers. Store tongs on clean/sanitized portions of cooking equipment or in a manner that will not contaminate them. -0 points- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at rear handwashing sink near prep sinks. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and keys stored on shelving with clean dishware and food items being held on TPHC. Observed employee clothing stored on boxes of sweet potatoes. Designate an area for the storage of employee possessions away from equipment, customer food, and utensils. -0.5 points- |