BBQ "OLIVE" CHICKEN

2-2B: .03(5)(k)1&2Observed employee drinks stored above prep table. (Cup with water and an energy drink) 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) Corrective Actions: Person in charge discarded items.

4-1A: .04(4)(n)1Observed employee double glove and remove one pair of gloves after handling raw chicken. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Person in charge made employee removed gloves and wash hands.

18: .07(2)(m)Observed backdoor not being able to close completely using self-closing mechanism. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

4-2B: .05(7)(a)1Observed equipment (pans and lids) that was not cleaned to sight in touch. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge placed all dishes in the three compartment sink to be re-washed.

12A: .04(4)(q)Observed food containers stored on the floor. 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) Corrective Actions: Person in charge placed items on a rack so that it was stored 6 inches above the floor.

14B: .05(10)(e) 1,2,4Observed utensils that were stored as clean items stacked wet together. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: Person in charge stacked equipment so that they were able to air dry properly.