|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat: 1 pt.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Designate an area for employees to eat as to prevent contamination of customer food and utensils. Observed employee plates of food stored on prep table in kitchen. CDI: food relocated to designated area. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P. 2 pts. Observed employee mopping floor then handling food wihtout washing hands first. Observed another employee report to work, enter the kitchen, start handling food without first washing hands. CDI: education provided; hands were properly washed. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 pt. Observed a cooker full of fried rice and 2 containers of soy sauce stored on the floor inside the kitchen. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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. 0.5 pts. Observed plastic bowls being used as utensils and stored inside flour, lemonade, and tea. CDI: plastic bowls were removed |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5 pts. Observed build-up on under handles of prep units and outsides of dry good bins. |