|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed an employee touch their face with a gloved hand while the EHS was providing education on other items in the kitchen and then the employee immediately attempted to go back to cutting lettuce.
CDI - EHS intervened and provided proper education on when to change their gloves and when a handwash is necessary. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure - Observed the interior surfaces of the microwave to have large amounts of food debris. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a jug of canola oil and an opened bag of rice to be stored on the lower prep shelf directly below the food prep sink drain line. REPEAT.
CDI - Food products moved to an overhead shelf above the prep sink. |