Violation Code: 09-27-1

Legal Reference

3-301.11(E)(2)(b) 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 that include: (b) Diagrams and other information showing that handwashing facilities, installed, located, equipped, and maintained as specified under Sections 5-203.11, 5-204.11, 5-205.11, 6-301.11, 6-301.12, and 6-301.14, are in an easily accessible location and in close proximity to the work station where the bare hand contact procedure is conducted; 3-301.11(E)(3) FC: (E) Food employees not serving a Highly Susceptible Population may contact exposed, ready-to-eat food with their bare hands if: (3) A written employee health policy that details how the food establishment complies with paragraphs 2-201.11, 2- 201.12, and 2-201.13 including: (a) Documentation that food employees and conditional employees acknowledge that they are informed to report information about their health and activities as they relate to gastrointestinal symptoms and diseases that are transmittable through food as specified under paragraph 2-201.11(A), (b) Documentation that food employees and conditional employees acknowledge their responsibilities as specified under paragraph 2-201.11(E) and (F), and (c) Documentation that the person in charge acknowledges the responsibilities as specified under paragraphs 2-201.11(B), (C) and (D), and paragraphs 2-201.12 and 2- 201.13 3-301.11(E)(5) FC: (E) Food employees not serving a Highly Susceptible Population may contact exposed, ready-to-eat food with their bare hands if: (5) Documentation that hands are washed before food preparation and as necessary to prevent cross contamination by food employees as specified under paragraphs 2-301.11, 2-301.12, 2-301.14, and 2-301.15 during all hours of operation when the specific ready-to-eat foods are prepared. 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 paragraph 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; 10 In-use food dispensing utensils properly stored