Proper/Adequate Handwashing "Ensure all food employees following proper hand washing procedure: (A) vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by; (B) thorough rinsing under clean, running warm water; and (C) immediately follow the cleaning procedure with thorough drying of cleaned hands and arms. Observed 2 employees remove their single-use gloves, put on new single-use gloves, and began to prepare food without washing their hands. *(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: (1) after handling soiled equipment or utensils; (2) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (3) before donning gloves for working with food; and (4) after engaging in other activities that contaminate the hands.)" |
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