SLICE HOUSE

Employee observed using personal cellphone and then continuing onto food preparation without removing gloves and washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged 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) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in 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 foods. (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. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.

Meat balls in marinara sauce hot holding in the steam unit at the cook line measured at 118F. Manager stated that items were previously reheated prior to being placed on the hot holding unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Instructed employee to reheat item to 165F prior to hot holding at 135F. ** Note: Reheating for hot holding shall be done rapidly, and shall not exceed two hours. PHF items shall be reheated to a minimum internal temperature of 165°F for 15 seconds.