|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed employee washed hands and turned off faucets without a barrier. EHS intervened and explained to employee why a barrier is needed when turning off faucets. CDI: employee rewashed hands and turned off faucet with a barrier. -2- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser dispensing at 0ppm-100ppm. CDI: facility is to manually mix sanitizer at the 3 comp sink to 200-400ppm until the dispenser is fixed. -1.5- |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths in sanitizer buckets of 0ppm. CDI: buckets were refilled with sanitizer at 200-400ppm. -0- |