|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
EHS observed dish washer handle soiled equipment, load it into dish machine then handle/unload the equipment from the dish machine without washing hands.
CDI- EHS provided education, dishes were re w/r/s.
-2- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
EHS observed a few containers throughout kitchen that were missing labels.
-0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
EHS observed a few dishes wet stacked in clean dish storage area.
-0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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.
EHS observed dust buildup on vent cover at dish pit area. **REPEAT -0.5-
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
EHS observed several areas of low grout in the kitchen and catering drinks room. Repair. **REPEAT** -0.5- |