Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash...........On cook line, employee cracked eggs with gloved hand, continued working with cooking utensils and dishware without washing hands. Instructed employee to wash dishware and utensils, remove gloves, wash hands, and don new gloves. Discussed proper handwashing and glove usage with manager and employee. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE SERVICE and SINGLE-USE ARTICLES and; (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.

No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods..........In kitchen, employee handled ready to eat pita bread with bare hands. Instructed employee to discard pita bread, wash hands, and don gloves when working with ready to eat foods. Discussed proper glove usage with manager and employee. (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling.........In walk in cooler, chicken broth, caramelized onions, and tuna with internal temperatures of 48*F-52*F. Per date mark on containers, TCS foods were prepared the previous day. Chicken broth, caramelized onions, and tuna were discarded. See embargo form. Discussed the importance of monitoring of temperatures before covering cooling foods to ensure proper cold holding temperatures. Discussed proper cooling methods and parameters with manager and employees. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled; (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5*C (41*F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.