|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed that Publix has a specific handwashing procedure. Rule #8 of their Handwashing Procedure states to not recontaminate hands and to use a clean barrier such as a paper towel when turning off faucet. Observed food employee not follow this rule; employee recontaminated hands by turning off faucet with bare hands. CDI - educated about proper hand washing procedure. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use articles stored in an area where contamination can occur; articles were stored on a counter top with debris on it and the food contact surfaces of the single service articles were facing the debris. CDI - educated about proper storage of single use articles; Removed articles from contamination area. |