Circle K

Inspector notes: Observed employee using tongs to place cooked chicken nuggets in a container, they put the tongs down and used bare hand to touch nose with thumb and pointer finger and then grab a lid to cover the food with the same fingers. Discussed with person in charge (PIC) Hands must be washed at any time contamination occurs and when changing tasks. Employee discarded lid and immediately washed hands for less than 5 seconds. Discussed the importance of proper hand washing procedures with 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. Employee properly washed hands at time of inspection and placed used paper towel on the prep table next to used and dirty gloves stored on the prep table. Discussed with employee to discard used paper towels and gloves into garbage and wash hands. Employee washed hands at time of inspection