|
6
|
2
|
Hands clean and properly washed |
No |
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 Observed food employee wash hands and used same washed hands to turn off faucet. CDI/eudcated employee on how to no recontaminate hands and hands were rewashed. - 2 points. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back hand sink blocked off by boxes of single service articles near 3 comp sink. Observed cutting board and other miscellaneous items in splash zone at front hand sink. CDI- education was given, sink was made accessible. - 1 point.
6-301.14 Handwashing Signage - C Install hand washing signage in Men’s bathroom. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Cleaning needed on interior of small 1 door reach in along front line, on top of cold hold equipment, -.5 points. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal items being stored near service items near front prep. 0 points. |