|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (P) Observed PIC using cell phone and proceed to handle food containers without washing hands. Hands shall be properly washed after handling soiled equipment, before donning gloves for working with food, and after engaging in other activities that contaminate the hands. CDI: EH reminded PIC to wash hands once they are contaminated and she washed her hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11A (P) Observed boxes of cream stored between boxes of shelled eggs and raw ground beef on shelf in walk-in. Food shall be protected from cross contamination by storing raw foods separate and away from ready to eat foods and organizing according to final cook temperatures. CDI: PIC relocated boxes of cream to another shelf away from raw animal products. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11E,4 (C) Observed orange juice nozzle maintained with debris. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean orange juice nozzle. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14B,1 (C) Observed wiping cloths stored in sanitizer bucket with <50 ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution. Maintain chlorine sanitizer at 50-200 ppm. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11A (C) Observed ice build-up around walk-in freezer door preventing door from sealing properly. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Remove ice build-up from WIF door. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11C (C) Observed non-food contact surfaces around base of orange juice nozzle and frappe nozzles maintained with debris. Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Clean non-food contact surfaces. |