18 jun 2026 · Routine
Aprobado
- Hallazgo Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): 8. Hands cleaned and properly washed. Observed food employee blow nose, then attempt to put on clean gloves without washing hands. When inspector stopped the process, food employee stated she was unaware there was a hand-washing station available to use. Observed this same employee wash hands at mobile hand station for less than 10 seconds not following proper handwashing technique. 2-301.14 When to Wash. Food employees must clean their hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service items and (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms (B) After using the toilet room; (C) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands. Education provided to food employee and the inspector also emailed handwashing educational material with inspection report. - Hallazgo Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): 10 - Adequate handwashing sinks properly supplied and accessible. Observed insufficient number of handwashing sinks (one) for the number and locations of sampling stations set up. Handwashing stations not easily accessible to all sampling stations. 5-205.11 Using a Handwashing Sink-Operation and Maintenance. A handwashing sink shall be maintained so that it is always accessible for employee use. 2-301.15 Where to Wash. Food Employees must clean their hands in a handwashing sink or approved automatic handwashing facility. 5-204.11 Handwashing Sinks location and placement. A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. Inspector provided education and guidance, person in charge will speak with company regarding these issues, including but not limited to providing more mobile handwashing units.