II / Good Hygienic Practices
NO EMPLOYEES OBSERVED COUGHING, SNEEZING, OR WITH RUNNY NOSES WHILE WORKING WITH FOOD.
IT IS IMPORTANT FOR FOOD EMPLOYEES TO REPORT ILLNESSES. THEY SHOULD BE EITHER EXCLUDED FROM THE FACILITY, OR GIVEN RESTRICTED ASSIGNMENTS DEPENDING ON THE CONDITION.
IX / Highly Susceptible Populations
OBSERVED NO BARE HAND CONTACT WITH FOOD DURING THE INSPECTION.
CONTINUE TO PREVENT THE SPREAD OF FOODBORNE ILLNESS BY WASHING HANDS BEFORE PUTTING ON CLEAN GLOVES.
VI / Time/Temperature Controlled Safety Food
COLD FOODS ARE STORED AT 41 DEGREES FAHRENHEIT OR BELOW, AND HOT FOODS ARE HELD AT 135 DEGREES FAHRENHEIT OR HIGHER.
CONTINUE TO STORE FOODS AND HOLD HOT FOODS AT THE PROPER TEMPERATURES. THIS HELPS LIMIT THE GROWTH OF FOODBORNE PATHOGENS WHICH CAN CAUSE FOODBORNE ILLNESS.
X / Chemical
CHEMICALS ARE LABELED AND STORED AWAY FROM FOOD AND CLEAN ITEMS.
LABELING CHEMICALS AND STORING THEM PROPERLY HELPS PREVENT CHEMICAL CONTAMINATION OF FOOD, CLEAN EQUIPMENT, AND UTENSILS.