- All employees must have adequate knowledge and be trained in food safety as it relates to their assigned duties
- Employees lacked knowledge of proper hand-washing, sanitizer concentration, temperatures, food handling, etc
- Immediately conduct employee training in food safety
- Observed employee handling food (raw meat) and eating chips without washing hands
- No employee should be eating, drinking or smoking in any working area
- Hand-washing must be conducted after eating, drinking, switching jobs from working with raw food to ready to eat, after touching body parts, etc
- Assign a specific area where employees can eat, drink and shall be away from food preparation or food storage areas
- Hand-wash station without soap or paper towels
- Maintain all hand-washing stations stocked with soap and paper towels
- Also, maintain accessible for hand-washing only
- Replace stained and deteriorating cutting board; clean and sanitize all meat cutting machines, right after every use and when changing types of meat to prevent cross-contamination
- Set up sanitizer solution with a minimum concentration of 100 ppm
- Purchase chlorine test strips
- Provide customer advisory notice for raw or undercooked foods
- Provide both hot and cold water throughout facility
- Only cold water available at three-compartment sink.
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