K05: Hands clean, properly washed; gloves used properlyEmployee washed hands with soap for 2 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
K40: Wiping cloths: properly used, storedNo quat sanitizer detected [CA] Maintain 200 ppm quat sanitizer - Sanitizer container at the refill dispenser at the three-compartment sink is empty - Replace and test levels daily - Chlorine was added to obtain 100 ppm chlorine residual.