Safeway

Inspector notes: Around high temperature warewashing machine, pooling water. Per employees, machine leaks when run. Repair. All plumbing is to be maintained in good repair at all times

Inspector notes: Employee sweeping with gloved hands, then removes gloves and dons new gloves over second gloved hands, then handles food item for customer without a proper handwash. Instructed employee on wearing double gloves and washing hands after contamination. Employee removed both gloves, washed hands 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 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