|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P. Observed employee pick item off the floor, then return to drink prep area. CDI- PIC educated the employee of the importance and changing gloves, washing hands, and putting on new gloves. Employee removed gloves and washed hands. \ |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no time in-time out stamps on items that were marked for TPHC. CDI- PIC discarded items, and placed new items on the line. New items were marked with time in-time out stamps. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. CDI- Employee put on a hair restraint. |
|
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. Clean grease from hood screens above grill and fryers in kitchen area. |