|
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 did not wash hands in between handling clean and dirty dishes. CDI- Explained and educated dishwasher on importance of washing hands between handling clean and dirty dishes. Dishes re-washed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Minor wet stacking of metal pans, etc. Assure full air drying before stacking items. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Some single service cutting boards in need of replacing. REPEAT. Points not escalated because facility has cutting boards in order. |