|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee return to kitchen from dining area after eating and attempt to start food prep without washing hands. EHS reminded employee to wash hands after eating or returning from break. CDI - employee washed hands before continuing.
2-301.15 Only wash hands in handwashing sink. -Pf. Observed employee return to kitchen from dining area and wash hands in 3-comp sink without soap. EHS reminded employee to wash hands at a hand sink. CDI - employee washed hands at hand sink. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in container with water at 69 F by hot display case. CDI - PIC removed utensils and container to 3-comp sink to be rewashed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 cleaned utensils stored in bin soiled with food debris by 3-comp sink. CDI - PIC removed bin and utensils to be rewashed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. WIC light intensity measured at 4 foot candles. Provide at least 10 foot candles of light intensity. |