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. Did not observe handwashing before putting on gloves to prepare 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.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Critical Corrected During Inspection Did not observe a wipe bucket at time of inspection. Chlorine concentration should be between 50-100ppm
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule.