ESCOVITCHEZ

12A: .04(4)(q)Food containers stored in water in reach-in cooler. Drain line unplugged. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

11C: .04(6)(c)Thawing shrimp on sink in stagnant water. Water turned on. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)

12D: .04(4)(g)Bags of frozen chicken in basin of prep sink. Items relocated, sink, washed rinsed and sanitized. Vegetable sink may not be used for any other purpose.

2-2B: .03(5)(j)1&2Employee drinks left on prep tables in kitchen. Drinks relocated. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)

14B: .05(10)(a)Drinks cups stacked wet. Cups washed, rinsed, and sanitized. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)2nd consecutive repeat