|
8
|
2
|
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 various employees washing hands for less than 10 seconds, turning off faucet with bare hands, and moving to food prep. CDI - All employees hands rewashed for 20 seconds - barrier was used to turn off faucet.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee washing dishes, then move to walk in cooler to gather food items from the walk in and assemble a bao bun without washing hands. CDI - Hands washed.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands, don gloves, handle wiping cloth to wipe hand sink down, then move to food prep without rewashing hands. CDI - Hands washed.
- REPEAT - 2 - |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medicine stored above gloves in prep area. CDI - Medication moved. - 0 - |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. Maintain door closed or prevent insect or rodent entry and harborage. EHS noticed screen door not fully sealing off entry points when closed - repair. - 0 - |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in cooler not self-closing/self-latching. Repair so walk I cooler self-closes and self-latches. - REPEAT - 0.5 - |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee washing dishes in 3 comp sink with wash water of 78F. CDI - Water drained, hot water added. - 0.5 - |
|
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. Observed food debris in bottom of prep unit. Observed shelving in walk in cooler with food debris. Clean as needed to prevent contamination. - 0 - |