|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after handwashing.
2-301.14 When to Wash - P - Wash hands when changing tasks and anytime hands become contaminated. Observed employee handle soiled equipment at warewashing area then clean equipment and did not remove soiled gloves and wash hands before proceeding to handle clean equipment. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed onions stored on top of raw chicken boxes in walk in cooler. CDI, onions relocated for proper storage.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled equipment at warewashing area then clean equipment but did not remove soiled gloves and wash hands before proceeding to handle clean equipment. CDI by instruction. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
General Comment: 3-302.15 Wash fruits and vegetables prior to use. Observed sticker residues remaining on outside of prepared avacados in walk in cooler. Ensure stickers removed and unwashed produce is washed prior to food preparation. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans being wet stacked. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service boxes stored on ground in back dry storage hall. |