|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed two employee return into the kitchen from disposing of garbage. One employee washed hands for 4 seconds before returning to work station. The other employee used sanitizer instead of washing hands before putting on gloves to return to work station. CDI- Inspector educated both employees on proper handwashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine was not registering any sanitizer strength. The container of sanitizer being utilized by the dish machine was empty. CDI- PIC change the container to one that had a sufficient amount.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed dried food debris in interior of microwave. PIC stated that the unit is suppose to be cleaned everyday. CDI- interior of microwave was cleaned. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of chicken wings stored on the floor in walk-in cooler. CDI- buckets of wings were placed on the bottom shelf. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers stacked wet at dish machine area. CDI- containers were seperated and allowed to air dry. REPEAT (full points) |