3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. OBSERVED FOOD EMPLOYEE WALK IN THE FOOD PREPARATION AREA AND PUT ON GLOVES WITHOUT WASHING THEIR HANDS. FOOD EMPLOYEES SHALL CLEAN HANDS IN BETWEEN TASKS.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-02.2(C) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands in situations that specifically require them to do so. OBSERVED FOOD EMPLOYEE NOT WASH THEIR HANDS IN BETWEEN HANDLING TRASH AND PUTTING ON GLOVES FOR FOOD PREPARATION.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves to initiate a task that involves working with food; and after other activities that contaminate the hands.
3717-1-02.2(B) / Hands and arms: cleaning procedure.
Critical Corrected During Inspection Food employee(s) are not using proper procedure when washing hands and arms. OBSERVED THE FOOD EMPLOYEE NOT VIGOROUSLY CLEAN THEIR HANDS WITH HAND CLEANER FOR AT LEAST 10-15 SECONDS. FOOD EMPLOYEES SHALL VIGOROUSLY RUN THEIR HANDS TOGETHER FOR AT LEAST 10-15 SECONDS, FOLLOWED BY RINSING UNDER WARM WATER AND THROUGH DRYING.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
3717-1-02.2(D) / Hands and arms: where to wash.
Critical Corrected During Inspection Food employee(s) were not washing hands in an approved handwashing sink or automatic handwashing facility.OBSERVED FOOD EMPLOYEE WASH THEIR HANDS IN THE WAREWASHING SINK. THE OPERATOR SHALL WASH THEIR HANDS IN A HANDWASHING SINK.THE OPERATOR SHALL REMOVE SOAP DISPENSER FROM ABOVE THE WAREWASHING SINK.
To prevent contamination, food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food prep or warewashing, or in a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
3717-1-02.4(C)(4) / Person in charge: duties - ensure food employees are effectively washing their hands
Critical Corrected During Inspection The person in charge did not ensure that employees were effectively cleaning their hands as required.
To prevent contamination, the person in charge shall ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing.
3717-1-02.4(C)(12) / Person in charge: duties - ensure employees are not contacting food w/ bare hands
Critical The person in charge did not ensure that employees were not contacting ready to eat foods with their bare hands.
To prevent contamination, the person in charge shall ensure that employees are preventing cross-contamination of ready-to-eat food by properly using utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical Corrected During Inspection OBSERVED FOOD EMPLOYEE STORE A KNIFE USED FOR RAW CHORIZO NEXT TO THE CILANTRO ON THE PRODUCE PREP TABLE. TO PREVENT CROSS CONTAMINATION THAT MAY CAUSE A FOODBORNE ILLNESS, UTENSILS USED FOR RAW ANIMAL PRODUCTS SHALL BE STORED AWAY FROM READY TO EAT FOODS. THE OPERATOR SHALL ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Corrected During Inspection Observed food employee touching ready-to-eat food with bare hands. OBSERVED FOOD EMPLOYEE HANDLING RAW ONIONS FOR THE SALAD BAR WITH THEIR BARE HANDS.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.