|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees come in from outside and move to handling food items without washing hands. CDI - Employees hands were washed. Discussion with PIC. - 2 - |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth draped over faucet at hand sink. Maintain in use wiping cloths inside of sanitizer containers. - 0.5 - |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop bowl used as scoop stored inside of ghee and garbanzo beans. CDI - scoops removed.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed metal spoons stored in soiled water reading 72F. CDI - water changed and placed on stove to be heated to 135F. - 0.5 - |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few containers wet stacked at dish drying area. Separate to allow air flow. - 0 - |