|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 re-contaminate hand by turninig off faucet without using barrier. CDI- Food employee correcte by instruction, food employee washed hands per rule.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees in kitchen not washing hands before putting on gloves. CDI- Employees washed hands . |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employees not wearing gloves, touching TCS foods in kitchen area. CDI- Instructions were given on bare hands contact. Food items were discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an unwashed chili container sitting in hand sink in kitchen area. CDI- Container was removed and placed in 3-comp sink. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths not stored in sanitizer when not in use. |