KAMADO

Observed multiple wiping clothes stored on counter in main kitchen not in chemical bucket between use. Advised PIC Cloths in-use for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n).

Observed visible light entry at the front door of the facility. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Advised PIC to obtain weatherstrip/sealant on front door.

Observed hot water faucet handle in disrepair, in need of tightening no active accessible hot water at handsink near dish machine in main kitchen, in need of repair. Advised PIC hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure.

Observed leak under handsink at bar area in need of repair. Advised PIC a plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to law.

Observed multiple single-use plastic containers of soy sauce in walk-in-cooler being reused. Advised PIC single-service and single-use articles may not be reused.

Observed container of noodles, cut cabbage, and cooked rice (from the day before) cold-holding on counter for 2 hours, temperature measuring above 41F. Advised PIC Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Had PIC relocate items to walk-in-cooler for proper cold-holding.

Observed container of cooked pork thawing at room temperature. Advised PIC time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water: at a water temperature of 70°F (21°C) or below. COS: PIC placed in walk-in-cooler for proper cooling methods.

Observed bowl being used as scoop for flour and rice. Advised PIC During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container.

Observed multiple single-use plastic containers in walk-in-cooler, not designated as food grade being reused. Advised PIC single-service and single-use articles may not be reused.

Observed food handler work with trash can and then proceed to crack raw shell eggs on grill, also observed food handle touch brim of hat and proceed to prepare soup on grill. Advised PIC . Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: After engaging in other activities that contaminate the hands. COS: Had food handlers cease food prep and wash hands.

Observed food employee wash hands for less than 20 seconds. Advised PIC food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds. COS: Had food employee wash hands in warm water for 20 seconds.

Observed large glass scrubber stored inside of the designated handwash sink at the bar area. Advised PIC that all designated handwash sinks shall be easily accessible at all times. COS: PIC removed glass scrubber from handwash sink at the bar.

Observed improper bleach used for vomit fecal response, not meeting 5.25% sodium hypochlorite. Advised PIC Responding to Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed visible light entry at the front door of the facility. Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Advised PIC to obtain weatherstrip/sealant on front door.