|
8
|
0
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their hands after washing then proceeded to handle clean single-service disposable towels. CDI, employee rehashed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pan of ice cream base located directly next to hand washing sink behind front counter. CDI, pan relocated to provide easy access to hand washing sink.
5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed metered faucet not providing required flow time. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed labeling on foods such as Cottage Pie label including milk and worcestershire ingredients but did not contain sub ingredients. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of ice cream base stored right next to hand washing sink near splash zone. CDI, ice cream base relocated for proper storage. |