|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and then turn off faucet without using a barrier. CDI - Hands rewashed. -0- |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher filled at handsink. PIC stated this is the sink with the salt additive. CDI - Filling of a water pitcher done at 3-comp sink. Submit a work order for a plumber to determine whether 3- comp has the water quality described today, per the B&N standard. REPEAT -2- |