3717-1-02.2(C) / Hands and arms: when to wash
Critical At the time of inspection, food employee(s) did not wash hands in situations that specifically require them to do so.
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 for working with food; and after other activities that contaminate the hands.
3717-1-04.2(G)(1) / Food temperature measuring devices - availability
Critical At the time of inspection, a food thermometer was not readily accessible.
Food temperature measuring devices shall be provided and readily accessible for use. Provide an food thermometer for measuring food temperatures, and use it to ensure food items are cooked to the proper temperatures.