|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee wearing gloves actively sanitizing slicer and proceeded to slice a chub of RTE turkey breast. CDI - PIC EHS intervened and instructed PIC to have employee discarded the sandwiches and turkey. Employee was given education on proper glove and hand washing procedures. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three secondary spray bottles without any form of identification. CDI - PIC One bottle was discarded and the other two were labeled. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several secondary squeeze bottles in flip top unit without any form of identification. CDI - PIC placed labels on bottles. |