3717-1-03.2(A)(2) / Preventing contamination from hands - bare hand contact
Critical Observed food employee touching ready-to-eat food (lime) when making a drink with bare hands. For ready-to-eat foods, gloves or tongs should be used. Emplpoyee did properly wash 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.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed shredded cheddar cheese, used for the bicuits being stored at 64F. The cheese was being stored with ice that has melted. Person-in-charge voluntarly threw away the product and replaced the ice and new cheese. TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.