BURNING RICE

Food separated and protected

Observed raw bbq shrimp stored over exposed fresh sprouts inside the walk in cooler. Observed single use gloves being worn by food workers while performing several tasks. Corrective Actions: Ensure tcs foods are properly separated by type based on minimum cooking temperatures to prevent contamination. Ensure single-use gloves are utilized for one specific task and must be discarded after a task to prevent cross-contamination of food.

Food-contact surfaces: cleaned & sanitized

Food-contact surfaces: cleaned & sanitized

Obseved utensils being washed in what appears to be a dump sink in the front prep/serving area.Corrective Actions: Ensure food contact surfaces/equipment are properly cleaned and sanitized in a three-compartment sink or a dishwasher.

Food properly labeled; original container

Observed bulk bins of brown and white rice unlabeled.Corrective Actions: Ensure foods removed from their original packaging are properly labeled.

Contamination prevented during food preparation, storage and display

Observed several boxes of raw broccoli stored on the floor inside the walk in cooler.Corrective Actions: Ensure all food products are six inches off the floor.

Wiping cloths; properly used and stored

Observed a couple of cloth towels stored on the counters and next to the grill.Corrective Actions: Ensure all damp cloths are stored inside a sanitizer bucket when not in use.

Single-use/single-serve articles; properly stored, used

Observed a plastic(without a handle) single-use article being used as a scoop for the raw chicken at the front-prep and serving line. Single-use items are not designed to be cleaned and re-used.Corrective Actions: Ensure single-use items are only utilized one time.

Food and non-food contact surfaces cleanable, properly designed, constructed and used

Observed food residue accumulation on the wire racks inside the walk in cooler. Corrective Actions: Ensure an adequate cleaning frequency to prevent soil accumulation.