Ni Hao

Observed employee grab handle of soiled reach-in fridge door to grab food then immediately grab ready-to-eat food items from top of prep-top cooler with same gloves. COS: PIC had employee remove gloves and wash hands before continuing with task.

Observed cream cheese and imitation crab sitting out in main kitchen area to be at 75F and 78F. COS: PIC discarded of items. Educated PIC on proper use of Time as a Public Health control with proper procedures and records in-place.

Observed chili oil in front of grill not currently in-use to be uncovered. Observed several items in reach-in freezer (fries, wontons, vegetables sotred in freezer uncovered.

Observed multiple employee drinks on prep table with employee working with food and drinks in reach-in coolers.

COS CA: PIC moved employee drinks to designated area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

Observed several TCS foods in coolers without coverings.

RCA: All foods shall be covered to prevent outside contamination.

Observed build-up of food debris on sides of fryers and grill. Observed food debris in tracks of reach-in cooler doors. Observed mildew-like substance on walls inside of prep-top cooler. Observed food debris in gaskets of all coolers.

RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed 2 lights out above grill station.

RCA: 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas: At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Observed employee touch trash receptacle after cutting RTE food items. Observed employee attempt to go back to food and cut food items. Observed employee not washing hands after bare hand contact.

CA/COS: Directed employee to stop immediately from cutting and observed employee wash hands at the nearest hand sink. PIC directed employee to discard all RTE items that were in contact.

Observed employee cutting RTE food item (romaine lettuce) without gloves in prep area. Observed employee bare hand contact with trashcan after cutting RTE food item.

CA: Directed employee to discard lettuce and wash hands after touching trash can.

RCA: 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).

2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P

3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf

4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that:

Observed employee drink stored above prep top cooler in main kitchen near food contact items.

CA: PIC placed drink in designated area.

RCA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Observed several food items in various cooler stored uncovered and not in active use (broccoli, sauces, marinated chicken etc.) in reach in coolers of main kitchen.

CA: PIC placed lids over food items and will ensure lids are placed over food when not in active use.

Observed lighting above grill area with inadequate lighting. Observed one working light in grill prep in kitchen.

RCA: Lighting Intensity. The light intensity shall be:

At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Violations due to multiple critical violations (2-2D, 4-2A, 6-2). CA: PIC will train employees on food safety as it relates to their job responsibilities. PIC will monitor hand washing facilities and ensure they remain properly stocked at all times. PIC will also ensure risk factor compliance and maintain active managerial control at all times.

Observed hand sinks in main kitchen stocked with a single rag for hand drying. COS: PIC replaced rag with a single use, disposable towel. PIC will ensure hand sink remains properly stocked.

Observed both hand sinks in the main kitchen were stocked with dish soap instead of proper hand soap. COS: PIC replaced dish soap with hand soap and will ensure the hand sinks remain properly stocked.

Observed several food items in various coolers stored uncovered and not in active use - sauces & seasonings by main grill, food items stored in reach-in and walk-in coolers, and food stored in freezers. CA/COS: PIC provided lids and will ensure they are used when the food is not in active use.

Observed no date-marking practices throughout the facility. CA: PIC will get tape/labels/stickers to create date and name labels for all food items removed from original packaging, and food TCS food items stored in the facility over 24 hours, for less than 7 days.

Observed multiple wiping cloths stored on counters and the main grill area. COS: PIC removed cloths and replaced the soiled cloths with clean ones. PIC also provided sanitizer buckets to store clean cloths in between use.

Observed several food items in various coolers stored uncovered and not in active use. CA/COS: PIC was educated on proper food storage methods as well was provided lids for the uncovered food items. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed no date marking practices throughout the facility. CA: PIC will create date labels for all tcs food items and food items removed from original packaging when lunch rush is over. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient.