|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee don gloves to prepare food without washing hands first. CDI- Food employee washed hands before starting to handle food. **REPEAT**
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. Observed food employee fail to properly wash hands due to rinsing hands without use of soap for less than required time. CDI- EHS spoke with PIC, PIC demonstrated proper handwashing with food employee. **REPEAT** |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
EHS observed facility storing sanitizer buckets on prep surfaces.
CDI- Buckets were relocated.
-0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in quat sanitizer solution of 100ppm. CDI- PIC removed buckets, refreshed buckets to correct concentration.
**REPEAT**
-0.5- |