Unphogettable Restaurant

Inspector notes: There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed an employee reach in the raw shrimp container, then the mixed vegetable container, then take a plate from the clean plate stack, then pick-up raw shell eggs with the same gloves. The employee touched handles of the cold-holding units to retrieve these items. Person in charge (PIC) stopped the employee and coached them on proper hand washing and when hand washing is needed. Employee washed hands properly and donned new gloves at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed a spray bottle of cleaner on the pushcart. The spray bottle did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the spray bottle at time of inspection