|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
Yes |
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 2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.15 Only wash hands in handwashing sink. -PF
Observed employees putting on gloves without first washing hands.
Observed no hand sink fully stocked so no hand washing was being done.
Observed employee wash hands when I arrived in the 3 compartment sink with Dawn dish detergent and no paper towels. He turned handle of sink off without a barrier.
Discussed with manager and he stocked sinks and instructed employees to wash hands properly. More education for employees is needed on this. Verification required. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed both hand sinks missing soap. One hand sink was missing paper towels. All stocked during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-702.11 Before Use After Cleaning - P Observed dishes on clean drainboard that had been washed but not sanitized. The sanitizer dispenser has not yet been set up. We manually added Quat sanitizer to reach 200ppm during inspection. This must be done every time dishes are washed. Sanitizing is the last step before air drying. Return visit required to ensure corrected. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strip in department. Produce provided an extra pack of sanitizer test strips during the inspection. |