|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P)
Observed make sanitizer and put on gloves afterwards to prep food without washing hands prior to putting gloves on.
Food employees shall clean their hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped singleservice and single-use articles; When switching between working with raw food and working with ready to eat food; Before donning gloves to initiate a task that involves working with food.
EHS advised that hands shall be washed after changing tasks prior to working with food. Employee washed hands. CDI. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
COMMENT:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Observed scoops stored in containers of raw meats in the cooler drawers with handles laying down in the raw meats.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
COMMENT:
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Observed torn gasket on reach in cooler.
Equipment shall be maintained in a state of good repair and condition. |