What's wrong with this picture?

These are actual photographs from different inspections in our county. Can you see what the problems are?

1. ↓ This looks like a dump sink at the bar. Is it?

2. ↓ Raw shrimp and a piece of raw chicken contaminating the product. Any other thoughts?

3. ↓ Things look stored pretty well, or not?

4. ↓ Is it OK to store raw ground beef next to ground meat since they have different kill step temperatures?

5. ↓ Many things going on here. What do you see?

Answers:

1. This is a handwashing sink as identified by the handwashing sticker seen on the back wall. The strainer was removed as well as all the bottles in front that were blocking access to the handwashing sink.

2. Raw chicken dropped into a bowl of raw shrimp cross-contaminating the shrimp with a lower cooking temperature. . Temperature of raw shrimp and raw beef (to the right of shrimp) stored above the fill line in insert coolers and nestled together was at 50-52 F.

3. ↑ The bowl of cooked rice is stored improperly. Sitting on top of the inserts will not keep any foods 41F or less.

4. ↑ Raw proteins with different kill step temperatures (ground beef 155F and 145F muscle meat) can be stored next to each other but they cannot contaminate each other through contact or blood. The photo clearly shows why this can be a dangerous practice. The muscle meat was laying in the ground beef blood.

5. Raw beef in a bus tub stored on the floor, partially under a shelf. Also, very soiled surfaces- both food-contact and non-food contact, encrusted food debris, sticky to sight and touch. The cutting surface deeply pitted and unable to be properly washed, rinsed and sanitized. And lastly, cardboard is used on surfaces, which is not acceptable.