|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 employee in the bakery area coughing during the inspection. Employee did wash her hands, but not for 15 seconds. CDI (corrected during inspection) Education on handwashing and employees rewashed her hands properly. If coughing persists employee should be excluded from food preparation. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed items such as chafing dishes and several containers on the floor in the large storage room. Facility is working on organizing and elevating all items off the floor. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - PF Observed damp qua test strips. CDI Facility will pick up quat strips and extra chlorine test strips for the dish machine today from Restaurant Depot. |