This is what we found:
1. Never wear gloves for ready to eat food (peanut, ikan billis)
2. Same person that prepared food was handling dishwashing stuff and did not wash his hands.
3. No proper footwear (slippers and sandals)
4. Wearing shorts (risk of staphylococcus areus)
5. No apron
6. Attire observed is from home (clothes wear from home to workplace)
7. Did not wash hands before serving food.
8. No separate equipment for food preparation and cleaning.
9. Not washing of hands after mopping.
10. Soiled plates, bowls, utensils have no proper storage area before washing (allowing pest to infest)
11. Good morning cloth used to wipe surfaces repeatedly without washing
12. No proper sanitizer spray for cleaning surfaces
13. Hands not washed after reading newspaper
14. Teh terik brought from kitchen to dishwashing area and disposal area (workflow is not smooth and risk of cross contamination)
15. Using his hands to remove ice from the scoop he has used.
16. Handling of money and food
Kitchen:
Clumping of equipment and no accessibility for cleaning
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