|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed employee don gloves to handle raw meat, doff gloves, and immediately begin to work with clean utensils to handle RTE foods without washing hands. CDI - EHS intervened, employee washed hands.
2 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing signs at multiple sinks throughout kitchen. CDI - PIC supplied.
0 pts. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed multiple employees preparing customer foods without donning proper hair restraints during inspection. EHS reminded PIC that all employees who prepare customer foods must don proper hair restraints.
Repeat. 0.5 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed hotel pans in dish pit area being stored as clean while wet stacked together. Ensure all equipment is properly dried before stacking together.
0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
Observed fryer basket broken and bent in the corners during inspection. CDI - PIC voluntarily discarded.
0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 microwaves during inspection. More thorough or frequent cleaning needed to preclude pest harborage or cross contamination.
Repeat. 0.5 pts. |