| 06,07 Hand Hygiene |
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| 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 an employee switching tasks by leaving the prep room, entering the walk-in cooler, exiting the walk-in cooler, and donning gloves to handle ready to eat food items without properly washing hands prior. |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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**The firm currently only has one stopper for the three compartment sink. Only one basin is able to be filled and properly hold solutions for ware washing |
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Priority Foundation (PF) |
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