|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink stored on prep table above packaged food. Ensure employee drinks are stored properly. CDI: drink was relocated. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Repeat:
2-301.14 Wash hands after activities that contaminate them. -P. Observed employee wipe face with paper towel and then change gloves without washing hands in between. CDI: intervened and employee washed hands properly. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment:
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one handsink in the kitchen. CDI: paper towels were provided. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed blanched fries on ice at fry area recorded at 44F. CDI: more ice was added to ice bath. Fries dropped down to 41F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sheet trays on dish shelf wet stacked. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment:
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy ice build-up on walk-in freezer floor. Work order has been placed. |