CHICKEN KITCHEN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (120F - 129F - Hot Holding) at front counter and plantains (121F - Hot Holding) inside warmer in prep area, as per operator both products were prepared less than one hour prior.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink at front counter.

Basic - Opened employee beverage container in a cold/hot holding unit with food to be served to customers. Observed employee coffee stored inside warmer next to container of plantains and teriyaki chicken. Operator removed employee coffee. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink without vacuum breaker on either side.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed date of birth missing in employee training for Betty S. Operator added date of birth. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed container of sauce stored inside hand sink at front counter. Operator removed container. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed date of birth missing on one employee training certificate for Ana Silva.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of salt. Operator removed cup. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of yellow rice with handle in contact with rice. Operator properly placed scoop. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sauce reach in cooler gaskets soiled behind front counter. Repeat Violation

Basic - Single-service articles improperly stored. Observed boxes of single services lids and cups stored on floor near bathrooms. Operator began to properly store boxes. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hood filters soiled. Reach in cooler gaskets soiled.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walk into the prep area not wash hands before putting on gloves. Inspector coached employee on proper hand washing procedure. Employee took gloves off and washed hands. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on. Operator coached employee and observed employee remove gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the front line steam table black bean soup (119-130F - Hot Holding). As per operator since 10:30 this morning. Operator moved it to the steamer to reheat. Reheat black bean soup (157F - Reheating). Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee walk into the prep area not wash hands before putting on gloves. Inspector coached employee on proper hand washing procedure. Employee took gloves off and washed hands. Observed employee wash hands with gloves on. Operator coached employee and observed employee remove gloves and wash hands.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand washing sink located inside the kitchen blocked with containers.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on the can opener located in the kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand fan, juice, and water bottle blocking the hand washing sink located next to the prep table. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee serving food to customers without a hair restraint.

Basic - Food stored in a location that is exposed to splash/dust. Observed clean containers stored next to the hand washing sink being splashed with water and soap. Operator moved the containers to the three compartment sink to be cleaned. Corrective Action Taken

Basic - Old food stuck to clean dishware/utensils. Observed soiled spoon stored inside a container along with other clean utensils in the kitchen prep area with black beans stuck on it. Operator removed all of the utensils and placed them inside the triple sink. Corrective Action Taken

Basic - Single-service articles improperly stored. Observed single service items stored on the floor by the back door.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container stored in the hand sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strips.

Basic - Working containers of food removed from original container not identified by common name. Observed containers with different seasonings with no label.