K05: Hands clean, properly washed; gloves used properlyEmployee washed hands with soap for 5 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
K34: Warewash facilities: installed/maintained; test stripsLack quat sanitizer test strip [CA] {rovide quat sanitizer tesand check levels daily t strip
K14: Food contact surfaces clean, sanitizedDishwasher sanitizer is 0 ppm [CA] Maintain sanitizer level at 50 ppm chlorine residual - Service company arrived during the inspection, serviced the dishwasher, and obtained 50 ppm chlorine residual.