Fry's Food Stores

Inspector notes: At bakery prep table, employee handled cell phone with gloved hands, then continued working with ready to eat cookies with same gloved hands. Instructed employee to discard cookies, remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Bakery department uses high temperature final rinse warewashing machine. Manager unable to locate high temperature indicator strips at time of inspection. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide high temperature monitoring strips within 10 days