- Observed employee leave restroom in main kitchen, done gloves then grab food thermometer to temp food in main kitchen without washing hands.
- Observed employee handle soiled dishes in 3-compartment sink in ware washing area, then grab clean dishes and store in main kitchen without washing hands.
C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:
(i) After touching bare human body parts other than clean hands and clean, exposed arms;
(ii) After using the toilet room;
(iii) After caring for or handling service animals or aquatic animals;
(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;
(v) After handling soiled equipment or utensils;
(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(vii) When switching between working with raw food and working with ready-to-eat food;
(viii) Before donning gloves to initiate a task that involves working with food; and
(ix) After engaging in other activities that contaminate the hands.
- All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.
COS: Both employees washed hands.