|
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
Dishwasher handled soiled silverware and placed in dish machine and then proceeded to put away clean plates without washing hands. CDI- Stopped and discussed proper handwashing pratice with employee. Plates re-washed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several soiled plates and a knife stored as clean. Plates are stored in splatter zone near prep area. Consider a barrier. CDI- Plates and knife taken to dishwasher.
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed sanitier dispensing at <50ppm Quat. Facility will have distributors on site later to look at dispener. Will make sanitzer manually in meantime. VR. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur.
Personal backpack stored on dry shelf area. |