Fat Boys Barbecue

Inspector's notes

Observed employee rinse hands in handwashing sink with gloves still on. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. 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's notes

Observed "dirty rice", mac & cheese, and pork ribs with an internal temperature of 68*F in hot box. PIC stated food was stored in hot box for less than 2 hours, and were re-heated to 165*f on stove top.