|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed an employee turn off the water without using a paper towel barrier to prevent re-contaminating hands. Corrected during the inspection (CDI) - Person in charge (PIC) spoke with employee about proper procedure for turning off water faucets. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed no hand washing sign at the sink in the employee restroom. Staff will place hand wash sign in office window adjacent to restroom due to population using the restroom while working in the kitchen. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed rusted shelving in walk-in cooler and dried food debris on shelving. |