|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P. When washing hands, all food employees shall use a paper towel or protective barrier to turn off the sink after washing hands to prevent cross contamination. Observed a food employee wash her hands and then used her clean hands to turn off the water at the handwashing sink before drying her hands. CDI- correct handwashing demonstration was given. Food employee re-washed her hands correctly. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF. All sinks shall be equipped with a hand drying provision. Observed no paper towels at the handwashing sink beside the drive up window. CDI- paper towels were provided. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizing solution between uses. Observed wet wiping cloths being stored with the three compartment sink stoppers in a metal basket on the wall. CDI- wet wiping cloths were removed and placed in sanitizing solution. |