Ph'east - Poke Burri

"(WITH GLOVED HANDS) OBSERVED EMPLOYEE HANDLE RAW SHRIMP AND SCOOP RTE RICE WITH SAME HAND AND PLACE IN BOWL FOR SERVICE C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: EMPLOYEE DISCARDED RICE, REMOVED GLOVES AND WASHED HANDS BEFORE DONNING NEW GLOVES TO PREPARE FOOD | OBSERVED CONTAINER OF RAW CHICKEN STORED ABOVE RAW SHRIMP IN PREP TOP COOLER IN MAIN KITCHEN C/A: RAW PROTEINS AND RTE FOODS SHALL BE STORED BY MINIMUM REQUIRED COOK TEMPERATURE; RAW POULTRY SHALL NEVER BE STORED ABOVE OTHER PROTEINS AND/OR RTE FOODS COS: FOOD RE-ARRANGED"