Preventing contamination from equipment, utensils, and linens
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Eating, drinking, or using tobacco
Shellstock, maintaining identification
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
05/13/2013
Routine
When to wash Observed staff touching raw chicken with bare hands and continueing on with work without washing hands - touching tongs ect...
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Same staff handling raw burger in glove and not changing gloves before handling other items.
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