JAMES KITCHEN

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands less than 10 seconds at three compartment sink..

High Priority - Employee washed hands with no soap. Observed employee washing hands with no soap at three compartment sink.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator placed time stamps on breaded chicken on cook line. Operator stated item placed for 1hr. Corrective Action Taken

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee preparing chicken for immediate storage without the use of gloves.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands inside three compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler. Egg rolls Cooked Shrimp Lo mein Bread chicken.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside fried rice warmer.

Basic - Floor not cleaned when the least amount of food is exposed. On floor in back kitchen next to exit.

Basic - Floor soiled/has accumulation of debris. Behind equipment in kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed frozen items inside container on floor. Operator placed items correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Meat grinder underneath prep table.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen items thawing at room temperature.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook shrimp, lo mein, egg rolls, cut cabbage. Operator placed date mark on all items. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Grease build up underneath equipment kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter hand washing station. Operator placed sign at station. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door kitchen.

Basic - Worn, torn and/or soiled floors/carpeting. Floor soiled next to back exit kitchen.