|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P REPEAT
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed employee leave line area and touch door handles and other unclean equipment surfaces and then return to line and don gloves to begin handling food with no associated hand washing. Observed same employee handle raw proteins at various times including partially cooked sausage patties and frozen raw chicken as well as crack raw shell eggs then proceed to remove soiled gloves and then handle clean utensils and begin to don clean gloves to handle food without washing hands. Employee coached to wash hands by EHS and by PIC at different times. EHS then observed employee wash hands using improper procedure scrubbing hands for less than 5 seconds during process. CID - EHS discussed with PIC who held conversation with employee and discussed hand washing and glove usage procedures. Hands re-washed using proper procedure. EHS recommends re-training back of house employees on hand washing and glove usage procedures. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer solution at 0ppm cl. Matintain sanitizer solution for holding wiping cloths at least 50ppm cl. |