|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (B) Wash hands after using the toilet room.- P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed one food employee come out of the restroom and return to the kitchen and don a pair of single-serve gloves to engage in food prep (slice deli meat).
CDI: Food employee stated that he washed his hands inside the restroom (which is within 10 feet of the kitchen) and EHS explained that anyone entering the kitchen to engage in food prep is required to wash their hands even after washing hands in the restroom, and PIC had food employee re-wash his hands.
*Note: EHS not deducting points for handwashing violation today since EHS observed proper handwashing procedures were conducted from all 5 other food employees working the shift, and facility has no history of bad handwashing. Ensure all food employees are trained on the "when to wash" handwashing procedures. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwash sign at the handsink next to the 3-compartment sink.
CDI: EHS provided handwashing signs made by county and PIC posted the sign right away. |
|
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 sanitizer bucket reading low concentration of QUAT sanitizer, around 50ppm stored at the make line.
Ensure sanitizer is at proper concentrations when used to ensure multi-use surfaces are being effectively sanitized. |