Albertson's

Inspector notes: In prep area, employee pushed trash into trash can with gloved hands then continued working with ready to eat foods without a handwash and glove change. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: At 3-compartment sink, cold faucet leaking. Repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: The person-in-charge onsite is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a towel wrapped around a leak at the prep sink faucet. Maintain all plumbing in good repair at all times