|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee washing hands between glove changes; however, food employee turned off faucet barehanded. CDI - EHS reviewed handwashing expectations with PIC and food employee:
Wash hands prior to engaging in food preparation and when changing gloves when soiled or between tasks. Wash using warm water and soap for at least 20 seconds, then turn off sinks without recontaminating hands.
EHS observed effective corrective handwashing. EHS provided handwashing stickers in English and Spanish. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) food items held on TPHC (cheese bin, Crema bottle) placed in clean basin of 3 compartment sink. Observed stack of packaged tortillas stored at clean drain board, next to handsink with no splash guards. CDI - TPHC items were placed back in area designated by TPHC (prep unit underside) Protect food, single service articles, and clean linens and equipment from splash or potential contamination. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food preparation (placing tortillas on grill, plating food items, etc.) with wrist watch. REPEAT |