|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Employees must wash their hands (1) After touching bare human skin (2) after using the toilet room (3) After handling animals (4) After coughing, sneezing, eating, drinking, etc. (5) After handling soiled equipment (6) During food prep as often as necessary to prevent cross contamination (7) when switching work between raw food and ready to eat food (8) before donning gloves to initiate a task that involves working with food (9) after engaging in other activities that may contaminate the hands. Observed an employee use their cell phone and then put gloves on to prepare a customers sandwich. After putting the cell phone down, the employee should have washed their hands. CDI by education. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
NO POINTS TAKEN
Quat sanitizer should be between 200-400ppm. The quat sanitizer in the 3-compartment sink was ~50ppm. The bottle of quat dispensed at the 3-comp sink is a very strong concentration (more than 400ppm) so the PIC has to mix it with water in the sink to get the correct concentration. REHS believes too much water was added, diluting the concentration too much. CDI by dumping the old sanitizer and filling the basin with fresh sanitizer. |