|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick item off the floor, then proceed to food prep without washing hands. CDI- inspector communicated the importance of washing hands after they have been contaminated before beginning food prep. Employee washed hands.
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 three employees wash hands and cut off faucet with bare hands. CDI- Employees were retrained on proper handwashing. Employees rewashed hands. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
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 a box of single-service cup lids on the floor of back storage room. CDI- PIC placed box on the shelf. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Clean floors under equipment and shelving near 3-comp sink. Clean splash from walls behind prep stations and near 3-comp sink. Clean dust from a/c vents in ceiling near dish machine. |