3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. Observd a dish handler touching dirty items and clean items without stopping to wash hands/gloves in between. Proper hand-washing reviewed with staff.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands.
3717-1-04.1(A) / Equipment and utensils - durability and strength.
Corrected During Inspection Non-durable equipment observed. Observed a plastic disposable cup being used to portion bulk rice.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed build-up on some of the FRP wall material. Clean surfaces and maintain (replace if necessary).
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 16-November-2015
| Comments |
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| Inspection conducted today covered main floor kitchen and two satellite kitchens - memory care and catering. |