|
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 team member turn off the faucets with bare hands and then continue to make food. Ensure that team members are aware of using a barrier to turn the faucet off to prevent possible contamination from the handle. CDI- Team member educated and hands were rewashed during the inspection. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth bucket stored on the floor. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked on top of each other. Food establishment shall implement methods such as pyramid stacking to combat air drying. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed sink with a leak on the faucets handles. CDI- Tightened during the inspection by the PIC. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use. Observed mop stored in a manner that will contaminate the handle. Ensure that mop is stored inverted with the strings facing downward. |