2-1B: .03(5)(c)While wearing gloves, observed food employee touch raw steak and season it. Then put the steak on the grill, removed his right hand glove, put on a new glove on his right hand. Food employee then placed on extra gloves on both of his hands, then flipped meat on the grill. Food employee then went to the oven and touched the backed potatoes. After washing his hands and coaching by the EHS (RJ), observed the same food employee touch a raw steak. remove his gloves, and doubled glove both of his hands. Food employee then placed chicken on a oven flat pan, placed cheese on top of the chicken, touched the chicken and then placed the chicken in the oven. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Food employee washed hands after both occasions.