The Green Olive Az

Inspector notes: Observed employee remove earpiece from ear and not wash hands before going back to cooking. Also observed employee reaching into the box of gloves and donning gloves without washing hands. Inspector stopped employee and explained when hand washing was required. Employee washed hands properly at hand sink at time of inspection. 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. Inspector left PDF guidance documents of hand washing. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed that the hand wash sink near the three-compartment sink did not have an approved hand drying provision at time of inspection. Person in charge (PIC) re-stocked the paper towels at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed the 3 overhead lights above the cookline did not have covers like the other lights in that area. Please repair or replace the protective shielding on the light by next routine inspection to reduce risk of contamination should the bulbs burst or break