3717-1-02.2(C) / Hands and arms: when to wash
Critical Food employee(s) did not wash hands in situations that specifically require them to do so. Observed employee not washing hands after answering phone and before returning to prep/handle food.
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.
3717-1-06.3 (C)(1) / Employee accommodations - designated areas
Observed employees food/drink where food, equipment, or utensils may be contaminated. Observed employee food inside lid of case of portion cups.
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
Facility Type: Commercial RFE < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 09-April-2015
| Comments |
|---|
| Quaternary Ammonium sanitizer at 400ppm in bucket. Test strips available. Thermometers and gloves avaialble. **Maintain cleanliness inside prep top coolers** Temps: sausage 41F, chicken wings 41F, lettuce 38F, cut tomatoes 39F |