Violation Code: 09-09-5

Legal Reference

3-801.11(D) FC: In a food establishment that serves a highly susceptible population: (D) Food employees may not contact ready-to-eat food as specified under Paragraphs 3-301.11(B) and (E). 3-301.11(E)(2) FC: (E) Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if: (2) Written procedures are maintained in the food establishment and made available to the regulatory authority upon request. 3-301.11(B) FC: (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. 2-301.16(A)(3) FC: (A) A hand antiseptic used as a topical application, a hand antiseptic solution used as a hand dip, or a hand antiseptic soap shall: (3) Be applied only to hands that are cleaned as specified under Section 2-301.12. 3-301.11(E)(6) FC: (E) Food employees not serving a highly susceptible population may contact exposed, ready-to-eat food with their bare hands if: (6) Documentation that food employees contacting ready-to-eat food with bare hands use two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact: (a) Double handwashing, (b) Nail brushes, (c) A hand antiseptic after handwashing as specified under 2-301.16, (d) Incentive programs such as paid sick leave that assist or encourage food employees not to work when they are ill, or (e) Other control measures approved by the regulatory authority; and (7) Documentation that corrective action is taken when Subparagraphs (E)(1) - (6) of this section are not followed. 2-103.11(P) FC: The person-in-charge shall ensure that: (P) Written procedures and plans, where specified by this Code and as developed by the food establishment, are maintained and implemented as required. 61C-4.010(1)(d)2. FAC: 3-301.11(E)(4) FC: (E) Food employees not serving a highly susceptible population may contact exposed, ready- to-eat food with their bare hands if: (4) Documentation that food employees acknowledge that they have received training in: (a) The risks of contacting the specific ready-to-eat foods with bare hands, (b) Proper handwashing as specified under Section 2-301.12, (c) When to wash their hands as specified under Section 2-301.14, (d) Where to wash their hands as specified under Section 2-301.15, (e) Proper fingernail maintenance as specified under Section 2-302.11, (f) Prohibition of jewelry as specified under Section 2-303.11, and (g) Good hygienic practices as specified under Sections 2-401.11 and 2-401.12;