|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11; Core; Employee engaged in food prep with dangling bracelets. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. CDI- Employee removed jewelry, washed hands, and re-gloved. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ); Core; A prep knife was stored between the salad and salad/cold station coolers. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. CDI- Knife was removed and sent to dish area. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ); Core; The alcohol storage above the plates in the kitchen needs wiping down due to dust and the top oven needs cleaning due to debris. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Clean these items more frequently. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 (A); Core; Employee drink and food stored in prep area and on shelving with dry goods. Areas shall be designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. CDI - Employee drink and food moved to bottom shelves. |