|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E); Priority; Observed an employee handling both dirty and clean equipment in the warewashing area without washing hands. Wash hands after handling soiled equipment or utensils to prevent cross contamination with cleaned and sanitized equipment. CDI- educational moment with PIC and employee. Employee was instructed to wash hands after scrubbing/soaking soiled equipment and before retrieving clean equipment from the dish machine. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12; Priority Foundation; No paper towels were available at the handwashing sink near pastry area and second walk-in cooler. Each handwashing sink shall be provided with individual, disposable towels. CDI - paper towels replaced. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A); Priority Foundation; Several metal pans stored as clean were observed with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items removed for more thorough cleaning. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11; Core; Multiple metal pans were stacked wet, including ones with food residue still present. After cleaning and sanitizing, equipment shall be placed in a self-draining position that allows air drying. Separate pans for drying. Full point taken for repeat violation. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Residue accumulation observed on bottom of makeline reach-in/fliptop units. Black residue observed inside gasket of reach-in cooler. Door hinges of reach-in cooler are soiled. Fan covers in walk-in cooler appear dusty. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Increase cleaning frequency. Full point taken for repeat violation. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12; Core; Floor inside walk-in cooler where soups are thawed is soiled with residue and debris, especially in corners/behind shelving. Floor under the hot water reheating unit is soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11; Core; Lights above warewashing area and above soup reheating station are uncovered. Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Have lights recovered. No point taken today. |