|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee change tasks multiple times. Task change includes prepping food orders, handling equipment, handling boxes holding single-use articles. CDI- EHS discussed with employee and PIC, PIC had employee stop task and properly wash hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands after wiping hands on clothing, pushing trash down from top of receptacle. CDI- EHS discussed with employee and PIC, PIC had employee stop task and properly wash hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Bathroom handsinks at 77F. Repair to at least 100F. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer trays holding cloths in solution below 150ppm quat. CDI- PIC removed containers to be refreshed. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed back handsink needing to be repaired. Water sputtering due to pressure, per the PIC. |