2-1B: .03(5)(c)At the beginning of the inspection, observed dish washing employee pick up a glove and a debris and place them in the trash can. The same employee then pushed a large trash can to the side, went to the dish machine and grabbed a larged clean pan. Observed food employee cough on the back of her hands and continue to place foods back into the reach-in-cooler without washing her hands. Observed the same food employee using her gloved left hand tp place raw shrimp into a fryer, and then removed her left glove. Then food employee put on a new fresh glove on her left hand, and went to the fryer to touch cooked chicken wings. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Dish employee washed his hands. Food employee washed her hands after coughing on her hand and touching the cooked chicken wings.