|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed PIC turn off faucet with bare hands after washing during inspection.
CDI - EHS intervened, PIC rewashed hands.
0 pts. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed uncapped container of shaving cream being stored on prep table in conjunction with customer foods.
CDI - PIC removed from prep table.
1 pt. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed various squeeze bottles in back prep area not baring label indicating its contents. Ensure all working containers are properly labeled identifying their contents.
0 pts. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed box of wooden chop sticks being stored on floor in back prep area during inspection. Ensure all single use utensils are stored in a manner that protects them from contamination.
0.5 pts. |
|
56
|
0.50
|
Meets ventilation & 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 many employee items being stored on prep tables and in conjunction with customer foods all throughout prep area during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods.
0.5 pts. |