Caremark

Inspector notes: In kitchen, employee touched trash can with gloves hands, then handled cooking equipment with same gloved hands without a proper handwash. Instructed employee to move cooking utensils for warewashing, wash hands and don new gloves to continue with tasks. 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 hand washing 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 salad and deli sandwich station, establishment uses time as a public health control for TCS foods (cut lettuce, cut tomatoes, quinoa, deli meat sandwiches, hard boiled eggs). Per manager, TCS foods were placed out for service about 30 minutes and log was not filled out at time of inspection. Reviewed establishment written procedures and employee was instructed to document start time of TCS foods. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control