Handsinks from Hell

This signage should say “Just try to wash your hands.” What happened to the For Handwashing Only concept? While observing this area for about two minutes, a young worker moved toward the handsink, saw the condition and returned to plating a ready-to-eat sandwich and fries. How many handwashes are likely missed during this restaurant’s 18 […]

This idyllic resort scene keeps customers looking out rather than down at its hellish ice management practices. This one ice unit below (two photos) is a very good illustration of at least three ice management issues. How many times have these containers been handled and returned to the ice for storage? The ice scoop is […]

Temporary storage trumps handwashing. Waiting for the adjacent storage area to be unlocked, a worker drops off a couple cases. Soon after, seeing the handsink is already blocked, another employee places a container of freshly cut vegetables directly on the handsink.

Yes, we have a handsink. And it is a good one. But its distant location from many key food prep stations minimizes its use. It certainly does little to remind workers to wash their hands.

Management priorities are again evident as beverage dispensing overtakes handwashing convenience.

This busy restaurant at Chicago’s O’Hare Terminal presents quite a few hurdles for potential handwashers among the food handling staff.

This hotel in California, part of a national chain, offers a custom breakfast served from this atrium bar. Working around the beer taps, the busy staff keeps a supply of food nearby – on the handsink, just below the health department’s neatly framed certificate.

Although this handsink is crowded by income producing beverage dispensers, its bigger problem is the location of the paper towels. Wet dripping hands pass over a variety of food contact surfaces including clean glassware.