Great Chef
PASSTuesday, November 29, 2022 at 3:41 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Observed employee cutting raw chicken with bare hands and then move to put a bucket of cut onions into the walk in without washing hands / Employee was stopped before touching the bucket and was instructed to wash thier hands at the hand sink / Ensure employees know when to wash and do it properly.
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.