|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
Observed food employee change task and don gloves without washing hands. Informed food employee to wash hands as corrective action. Food employee washed hands. 2-301.14; Priority; Hands must be washed following potential contamination from contacting unwashed skin, after using the toilet room, after caring for or handling SERVICE ANIMALS or aquatic animals, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, after handling soiled EQUIPMENT or UTENSILS, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, when switching between working with raw FOOD and working with READY-TO-EAT FOOD, before donning gloves for working with FOOD, and after engaging in other activities that contaminate the hands. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily. Quat sanitizer in sanitizer pail was <200ppm . Remade during inspection as corrective action. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.16 Wall and Ceiling Coverings and Coatings - Paint on vent cover over the oven and cooking equipment is in poor repair |