|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) Observed employee wash hands while wearing gloves. Use approved procedures for handwashing including removing soiled gloves. CDI- spoke with pic about handwashing procedures. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11; Priority Foundation; Observed utensils and food debris in handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and used for no other purpose other than handwashing. CDI- items removed an |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11; Core; Food employees are required to wear effective hair restraints including hats and hair nets. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths on counters. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Cabbage for coleslaw was not being washed prior to slicing. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(B) and (C); Core; Nonfood-contact surfaces throughout establishment in need of cleaning including inside of sandwich prep unit, double door refrigerator/freezer, and warmer handles, walk-in cooler door and shelves, warming cabinets, etc. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12; Core; Maintain physical facilities clean. Observed build up on floors and walls throughout. |