Addolorata Villa

F-F006 dated issued:5/95 and revised 1/2025 documents (in part): Policy: To prevent communication of food with infections microorganism, Food and Nutrition Services associate are expected to observe the following Infection Prevention and Control Practices. Procedure: Use a spatula or tongs or wear disposable gloves when handling food, do not touch food with bare hands, do not perform multiple activities while wearing gloves which will be used in food handling.

Facility policy titled, Sanitation and infection Prevention/Control: Disposable glove use Policy number

F-F019 date reviewed (1/24) documents (in part): Policies: Dishmachine wash, and rinse water should be maintained at temperatures that meet the guidelines established by the food and drug administration. Single-tank conveyor, dual temperature machine: Wash temperature 160F. Final rinse temperature 180F-194F.

Facility policy titled, Production, Purchasing, Storage; Food and Supply storage policy number B003 revised dated (1/25) documents (in part): Policies: All food, non-food items and supplies used in food preparation [NAME] be stored in such a manner as to prevent contamination to maintain the safety and wholesomeness of the food for human consumption. Procedures: Most but all but not all products contain an expiration date,

the words sell by, best by, enjoyed by or used by should precede the date. Food past the used by date, sell by, best by, or enjoyed by date should be discarded. Cover, label, and date unused portion opened packages. Use the medadvantage/fresh date labeling system or complete all section on the [NAME] orange label. Refrigerator Storage: Store items 6 inches above the floor. The bottom shelf must be solid to prevent product from splash and dust.

50036

FORM CMS-2567 (02/99) Event ID: Facility ID: If continuation sheet Previous Versions Obsolete Page 13 of 13 145724

F-F021 dated revised: 1/24 documents (in part): Policies: Disposable, no-latex gloves must be worn at the following times, When handling read-to eat-foods, When handling clean utensils/dishes/equipment, When handling soiled dishware Procedure: Disposable gloves must be changed and handwashed when gloves are dirty or ripped and when moving from one task to another, such as moving from handling dirty dishes to handling clean dishes.

Facility policy titled, Sanitation and Infection Prevention/Control Policy number