Social Kitchen

"OBSERVED HAND SINK IN MAIN KITCHEN BLOCKED BY FOLDING STAND C/A: A HAND SINK SHALL ALWAYS BE ACCESSIBLE FOR EMPLOYEES TO USE COS: STAND REMOVED | OBSERVED NO HAND DRYING PROVISIONS AT HAND SINK IN MAIN KITCHEN AND FRONT FOOD SERVICE C/A: ALL HAND SINKS SHALL BE PROVIDED WITH HAND DRYING PROVISIONS FOR EMPLOYEE USAGE COS: PAPER TOWELS PROVIDED"

"OBSERVED COOK PICK UP SHRIMP FROM THE GROUND, PROCEED TO APPLY SOAP, IMMEDIATELY RINSE HANDS WITHOUT SCRUBBING FOR AT LEAST 15-20 SECONDS AND PROCEED TO PREP TO-GO FOOD AND HANDLE SINGLE USE ITEMS. C/A: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger-tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. COS: PIC INSTRUCTED EMPLOYEE TO RE-WASH HANDS USING THE PROPER PROCEDURE | OBSERVED EMPLOYEE HANDLE SANITIZING WIPING CLOTH TO WIPE PREP TOP TABLE AND IMMEDIATELY PROCEED TO PREP TO-GO FOOD AND SINGLE USE ITEMS AT SALAD PREP IN FRONT FOOD SERVICE AREA. OBSERVED COOK HANDLE RAW SHRIMP WITH GLOVES ON TAKE ONE GLOVE OFF AND PROCEED TO TOUCH CLEAN EQUIPMENT AND THE TOP FOIL OF GUMBO DISH IN MAIN KITCHEN WITHOUT WASHING HANDS. 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 after handling raw proteins and engaging in activities that contaminate the hands. COS: EMPLOYEE WASHED HANDS BEFORE PROCEEDING TO PREP FOOD"