|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 wash hands for less than 10 seconds. Ensure that all staff abide by handwashing procedures and lather out of the water as stated above.
2-301.14 Wash hands after activities that contaminate them.-P - Observed employee re-enter the kitchen area after assisting a customer and working with external computers but not washing hands when returning. CDI- Employee corrected through education. Employee rewashed hands. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Observed a bottle of sanitizer and a bucket of sanitizer with 0 ppm quat sanitizer. CDI- Discarded. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - 0pts - Wash before consumption is placed on the locations of the unwashed apples but two more signs needed to ensure all angles are covered. |