|
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 food employee crack raw shell eggs, discard gloves, and don new gloves without a handwash. CDI- EHS provided education and food employee properly washed hands. -2- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth underneath cutting boards. CDI- EHS advised that once a cloth is wet it must be kept in sanitizer solution or removed. PIC placed rag in dirty hamper. -0- |
|
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 soiled rag used as shelf liner. Observed sheet pans used to line shelves dirty as well. EHS advised PIC to use a shelf liner that is easily cleanable. **REPEAT** -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored above food for the facility on dry storage racks. CDI- PIC relocated items to lower portion of rack were contamination could not occur. -0- |