3717-1-02.2(A) / Hands and arms: clean condition.
Critical Food employee(s) hands and/or arms are not clean. Observed food handler is wearing hand and wrist braces on both hands.
To prevent contamination, food employees shall keep their hands and exposed portions of their arms clean. The food handler is unable to wash her hands effectively with the braces on and removal of the braces to wash to then put back on would recontaminate the hands.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. The French fries in the cambro and the hot dogs in the steam table were holding below 135F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.