|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
2-301.14 When to Wash - P
Observed 2 employees wash their hands, then turn the faucet off with their bare hands. CDI- Employees re-washed hands. Spoke to employees about hand washing. -REPEAT
NOTE: Facility added new seasonal menu item, shrimp. PIC stated shrimp comes in pre- cooked. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicing equipment soiled with old food debris. Equipment was stored as clean in the clean dish storage area. CDI- Items will be re-washed |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap - P Observed no air gap between floor drain and piping under the sinks behind the register. |