|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee using personal phone at prep line and then return to food preparation. CDI - Employee was instructed to wash hands and follow proper hand washing procedures. -2 points- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 container of oil stored on floor in dry storage area. -0 points- |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the act of food preparation while not wearing hair restraints. -0.5 points- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on walk in freezer broken and hanging on ground. Replace walk in freezer gasket. Observed handles broken on hand washing sink. Hand sink is still operable but replacement of handles is necessary to encourage as much hand washing as possible. -REPEAT- -1 point- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy oil residues on hood system above fryers. Recommend higher frequency and more thorough cleaning. -0 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on shelving along with condiments for customer use. Designate an area for the storage of employee food/drinks away from equipment, customer food, or utensils. -0 points- |