|
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 Observed employee handling cell phone, another hand dispensing chicken minis with gloved hands and handling soiled equipment handles between and chicken employee rinsing hands instead of a full handwash at chicken station. CDI - PIC instructed handwashing and reminded food employees when to wash hands. -2- |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda box stored on the floor in the walk in on a soiled piece of cardboard. -1- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of prep unit bowls stored directly on the floor in the ourside storage closet. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed paper towel dispenser at first handsink in the kitchen to the right not dispensing paper towels. Observed standing water in the bottom of the salad prep unit and a grated riser inserted to avoid food contacting standing water. -0- |