High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.High Priority - Employee failed to wash hands before putting on gloves to work with food.Basic - Ripped/worn tin foil used as food-contact shelf cover.SRIMP THAWED IN STANDING WATER AT 3 COMPARTMENT SINK Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Basic - Nonfood-grade bags used in direct contact with food.Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.ALL TCS FOODS IN THE WALKIN LIKE DUMPLINGS COOKED PORK, AND EGGROLS Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.Basic - Working containers of food removed from original container not identified by common name.Basic - No conspicuously located ambient air temperature thermometer in holding unit.She also coached cook and husband to keep garlic in cooler under 41° **Corrected On-Site** Manager removed and discarded garlic, and brought out garlic from walk-in cooler and placed in cold bar. High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Manager had both cloth place in sanitizing solution.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.Manager ran water into shrimp to thaw it properly. Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
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