NORTH VALLEY BAPTIST SCHOOL

Final internal cooking temperature of bone-in chicken leg cooked from raw measured 160F directly out of the oven. *Note: PIC stated that chicken was finished cooking prior to measurement. [CA] Poultry shall be cooked to a minimum internal temperature of 165°F or above for a minimum of 15 seconds. [COS] PIC placed the chicken back into the oven. Final cooking temperature remeasured at 167F.

Employee observed picking up food waste from the ground (and touching the ground as a direct result), then attempted to resume food preparation before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands.