|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands and cut off faucet with bare hands. CDI- employee rewashed hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee at dish machine go from dirty dishes to clean and not wash hands in-between. CDI- employee was educated on when to wash hands. Employee rewashed hands. REPEAT (FULL POINTS) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a rice cooker blocking hand sink near prep sink in back of facility. CDI- Rice cooker was removed. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in solution registering 0 ppm. CDI- wiping cloths were removed and placed in container of sanitizing solution. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-service items stored upstairs in facility on the floor. CDI- box was placed on the shelf. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. External and interior thermometer on refrigerator were reading above 48 F. Kani Salad was the only TCS food in refrigerator. Kani salad was placed in unit at 1130 am that morning. Unit was found out of temp before 1:30 pm the same day. Kani Sald was placed in walk-in cooler to cool. PIC placed a work order to repair unit. No TCS foods will be placed in unit until repairs are made. VR |
|
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. Clean grease from hand screen in kitchen area. |