Food employee was demonstrating good hygiene practices.
Observed food employee washing hands when required.
Food employees were not contacting exposed ready-to-eat foods with bare hands.
Observed food employee changing gloves when required.
Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
Observed food employee cooking foods to the required temperatures.
Observed hot foods being held at 135°F or above cold foods being held at 41°F or below.
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