|
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 employee wash hands and turn off faucet without using a barrier. CDI - Employee re washed hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed employee drop item on floor, retrieve item, and return to dish washing area to handle cleaned utensils. CDI - Employee was asked to rewash hands. Recommend reviewing when to wash and correct hand washing procedures.
-2 points- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink in dish pit area and hand washing sink near food prep line without paper towels. Provide and maintain supplies for hand washing sinks to promote as much hand washing as possible. CDI - PIC provided paper towels. -0 points- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw beef in reach in cooler at prep line. Correct storage order signage is posted on reach in coolers. CDI - PIC corrected storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above prepared ready to eat foods in walk in cooler. CDI - PIC corrected storage order. -1.5 points- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed mechanical dish machine with a chlorine sanitizer concentration of 0 ppm. Bottle of chlorine sanitizer was found to be empty. CDI - PIC replaced chlorine sanitizer resulting in a sanitizer concentration of 50 ppm. Recommend using test strips to test sanitizer concentrations at the beginning of each work shift.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket at drink station with a quat sanitizer concentration of 0ppm. CDI - PIC refilled sanitizer bucket with a quat sanitizer concentration of 200 ppm. -1.5 points- |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed metal ice scoop with handle making contact with ice at drink station. CDI - PIC moved metal ice scoop to clean location. -0 points- |
|
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 boxes of paper cups stored on floor in dry storage area. -0 points- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Recommend keeping sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0 points- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on top of large stand mixer. Recommend designating an area for the storage of employee possessions that will not contaminate equipment, food, or utensils. -0 points- |