Costco Wholesale

Inspector notes: In prep area room, employee entered prep area, donned apron then donned gloves to work cutting ready to eat limes without a proper handwash. Instructed employee to discard limes, remove gloves, 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 must 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: In chicken preparation room, no hand drying towels at single handwashing sink. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times

Inspector notes: In prep area, employee donned apron with gloved hands, then started working with ready to eat meatloaf without a proper handwash after contamination of hands. Instructed employee to discard meatloaf, remove gloves, wash hands, and don new gloves to continue with task. See embargo form. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks