| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed Cook replace gloves 2 times without washing hands prior to donning Gloves.. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Hand washing sink in Kitchen had no Hand washing soap available when I went to wash my hands after first entering the kitchen area. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed Ice Chute on Retail Fountain Drink dispenser to have black / grayish organic build up inside the chute and on the Ice deflector plate.. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Initially, the Firm did not have Sanitizer available at the 3-Compartment sink location. Speaking with the Cook, she did not know how to obtain Sanitizer for proper dishwashing procedures. PIC Obtained Clorox (Bleach) to be used as a sanitizing agent at the 3-compartment sink |
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Priority (P) |
0 |