|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler using cell phone and then resuming work on cook line without washing hands. CDI- Employee washes hands, EHS explains importance of doing so after touching objects which can contaminate the hands. (-2) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed steel wool inside 1 handsink and food debris inside the basin of a second. Hand sinks shall not be used for dumping or washing of utensils. CDI- PIC cleans and sanitizes basins. (-1) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple buckets of soy sauce stored on the ground in dry strorage. CDI- PIC elevates buckets 6 inches on crate. REPEAT. (-1) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Observed sponge at handsink, PIC states is used to wipe down surfaces. EHS advises PIC against use of sponges with any food contact surfaces. (-0)
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed Wiping cloths inside bucket with 0PPM measurable quat. CDI- PIC makes new sanitizer solution at 400PPM. (-0) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed cutting board with severe scoring, no longer able to be sanitized. Replace at earliest opportunity. (-.05) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on outer surface of chemical dish machine. Increased cleaning frequency is recommended. (-0)
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed accumulated grease deposits on cooking equipment and cook-wear at stove. Increased cleaning frequency is recommended for stove top range and pans used on the cook line. (-0) |