HANDWASHING PROCEDURES COMPLIANCE

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--- PREPARATION & SUPPLIES ---
[ ] Quantity of Soap Available (Units)
[ ] Quantity of Paper Towels Available (Rolls/Sheets)
[ ] Type of Soap Provided (Liquid/Bar/Foam) (Liquid, Bar, Foam)
[ ] Type of Hand Dryer (if applicable) (Push-button/Automatic) (Push-button, Automatic, None)
[ ] Location of Handwashing Sinks
[ ] Are disposable gloves available?
[ ] Number of functional handwashing sinks available

--- WATER TEMPERATURE & PRESSURE ---
[ ] Water Temperature (Hot Setting):
[ ] Water Temperature (Cold Setting - if adjustable):
[ ] Measured Water Temperature (Actual):
[ ] Water Pressure: (Adequate, Too Low, Too High)
[ ] Water Temperature Consistent? (Yes, No)
[ ] Notes on Water Temperature/Pressure Issues (if any):

--- SOAP AVAILABILITY & TYPE ---
[ ] Number of Soap Dispensers Available
[ ] Type of Soap Provided (Choose one) (Liquid Soap, Bar Soap, Antibacterial Liquid Soap, Foam Soap)
[ ] Soap Quality Assessment (Appearance) (Clean and Uncontaminated, Some Sediment/Debris, Cloudy/Discolored, Dirty/Contaminated)
[ ] Estimated Soap Level in Dispensers (Percentage)
[ ] Is Refill Station Accessible? (Yes, No, N/A)

--- HANDWASHING TECHNIQUE ---
[ ] Water Temperature (in Â°F)
[ ] Wet Time (seconds)
[ ] Lathering Time (seconds)
[ ] Scrubbing Time (seconds)
[ ] Rinsing Time (seconds)
[ ] Drying Time (seconds)
[ ] Hand Positioning During Scrubbing (All surfaces scrubbed, Only palms scrubbed, Only backs of hands scrubbed, Not observed)
[ ] Did the employee lather soap thoroughly? (Yes, No, Not Observed)

--- DRYING METHOD ---
[ ] What type of drying method is primarily used? (Paper Towels, Electric Hand Dryer, Other (Specify in LONG_TEXT))
[ ] If 'Other' was selected, please specify the drying method:
[ ] Are paper towels readily available? (Yes, No)
[ ] How many paper towel dispensers are present and stocked?
[ ] Are paper towels disposed of properly (in a covered waste container)? (Yes, No)
[ ] If hand dryers are used, are they clean and functioning correctly? (Yes, No, N/A - No Hand Dryers Used)

--- FREQUENCY & TIMING ---
[ ] How many times did staff wash hands in the last hour?
[ ] Which of the following tasks require handwashing before? (Handling food, Handling money, Contacting guests, Cleaning tables, Using the restroom)
[ ] Time of last observed handwashing for [Employee Name/Position]
[ ] After which of these activities should handwashing occur? (Touching face, Handling garbage, Using the restroom, Contact with potentially contaminated surfaces)
[ ] According to protocol, how often should staff wash hands? (Every 15 minutes, Every 30 minutes, Every hour, As needed)

--- PERSONAL PROTECTIVE EQUIPMENT (PPE) ---
[ ] Are disposable gloves readily available near food preparation areas? (Yes, No, N/A)
[ ] Are staff trained on proper glove donning and doffing procedures? (Yes, No, Training records unavailable)
[ ] For what tasks are gloves required (check all that apply)? (Handling raw meat/poultry, Handling ready-to-eat foods, Cleaning duties involving chemicals, Dealing with potentially contaminated surfaces, None - No gloves required)
[ ] Describe any observed deviations from proper glove use or training. (If applicable)
[ ] How many boxes of gloves are currently in stock?

--- TRAINING & AWARENESS ---
[ ] Has all staff received handwashing procedure training? (Yes, No, Not Applicable)
[ ] Date of most recent handwashing training for all staff:
[ ] Number of staff trained on handwashing procedures:
[ ] Brief description of handwashing training content covered:
[ ] Upload copy of training records (if available):
[ ] Is handwashing signage visible in relevant areas? (Yes, No, Partially Visible)
[ ] Any observed gaps in staff knowledge regarding handwashing procedures:

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