|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (C) Cleaning Procedure (C) - To avoid recontaminating their hands, food employees may use disposable paper towels when shutting off the handwashing sink.
-Employee shut off handwash sink with their bare hands before returning to food preparation.
2-301.14 (I) When to Wash (P) - Employees shall clean their hands after engaging in other activities that contaminate the hands.
-Employee shut off handwash sink with their bare hands and then returned to preparing pizzas.
*CDI- Educated employee on the proper cleaning procedure for washing their hands. Employee rewashed hands.
**2 points |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
Repeat
2-402.11 (A) Effectiveness - Hair Restraints (C)- Food employees shall wear hair restraints such as beard restraints when handling food.
-Employee with a beard was not wearing a beard net or hair net while prepping bread dough.
*1 point |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeat
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Equipment shall be maintained in a state of good repair.
-Gaskets on right hh cabinet is separated from bottom of door.
-Faceplate on prep cooler over vent is loose and won't shut closed.
*0.5 points (Kept at half credit for improvement) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat
4-601.11 (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)- Nonfood-contact surfaces shall be kept free of an accumulation of food residue.
-Gaskets in prep cooler, WIC, and HH cabinet have an accumulation of food and other residues.
*1 points |
|
53
|
1
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
Repeat
6-501.18 Cleaning of Plumbing Fixtures (C)- Plumbing fixtures such as toilets shall be cleaned as often as necessary to keep them clean.
-Base of toilet is dirty and needs cleaning.
-Inside bowl of toilet has a lot of feces build-up and needs cleaning.
*1 points. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Repeat
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - PHYSICAL FACILITIES shall be maintained in good repair.
- crack flooring at the dough station.
- coving missing/peeling inside of WIC unit.
- floor is pitted out in front of warewashing and by dough station.
6-501.12 Cleaning, Frequency and Restrictions (C)- Physical facilities shall be cleaned as often as necessary to keep clean.
-Corners throughout kitchen floor has heavy soiled residues.
-General cleaning needed in establishment. food debris and residue under equipment, behind shelving, and on the floor.
-Ceiling tiles above pizza station and oven have a build up of grease.
-Ventilation by pizza station and oven has a build up of dust and suspected microbial growth.
*1 point |