| 2-301.14 / WHEN TO WASH Critical Corrected During Inspection Employee observed not washing hands before changing tasks. Before working with food, clean equipment, utensils, and single use or single service articles food employees shall properly wash their hands.Discussion was made about washing hands.  |
| 3-301.11 / PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT Critical Corrected During Inspection Employee observed handling shrimp with bare hands. Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready to eats foods.Discussion was made about gloves. |
| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Corrected During Inspection Items are being stored in can after opening. Items thrown away. |
| 3-501.13 / THAWING Repeat Corrected During Inspection [Food item] is being improperly thawed by placing in water. Adjust procedures or methods to properly thaw foods.Item was 38F and moved to walk in cooler. |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Wall in ladies rest room is unclean. Clean the physical facilities at a frequency necessary to keep them clean. |