- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee chopping tomatoes and using her bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- 229.164 (o) (7) (C) lunch meat - deli. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, potentially hazardous food that is frequently unwrapped, such as lunchmeat or roast, must be marked with a use-by date.
- 229.163 (g) Wash before RTE. Observed employee use sanitizing rag to clean area then continue to handle ready-to-eat foods without washing hands. Employees must wash their hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
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