|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
Employee food and drinks should not be stored in areas near resident food.
2-401.11 (A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
Employee observed returning to work and beginning to clean without washing hands.
2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES P and:
(I) After engaging in other activities that contaminate the hands. P
Corrected during inspection through education and having employees wash hands. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
Unopened gallon of milk had exceeded its date marking.
3-501.18 (A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17(A), except time that the product is frozen; P
Corrected during inspection through voluntary discard. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
If mixing chlorine for sanitizer or disinfectant, test strips are needed.
4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf
Corrected during inspection by providing with small amount until test strips are acquired. |