Chick-Fil-A
PASSFriday, December 27, 2024 at 6:42 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Observed cookline food employee discard soiled gloves and don new gloves without first washing hands after breading raw chicken. Corrected on site. Retrain staff.
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.