BUFFALO BAR

UPON ENTERING I OBSERVEVED ON EMPLOYEE HAVING HER BARE HAND ON THE TIP OF THE CONDIMENT BOTTLE AND WAS SHAKING IT. IMMEDIATELY AFTER I TOLD HER SHE CANNOT TOUCH RTE FOOD WITH BARE HANDS SHE WENT ON TO PUT GLOVED ON WITHOUT WASHING THEIR HANDS. OBSERVED ANOTHER EMPLOYEE WASHING CHICKEN WINGS, DRYING HIS HANDS AND PUT ON GLOVES WITHOUT WASHING HANDS. WHEN EHS TOLD HIM TO WASH HANDS HE WENT AT THE HANDSINK AND WASH HANDS FOR 5 SECONDS WITHOUT ANY SOAP. BOTH OF THE HANDSINKS WERE WITHOUT SOAP. C/A When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P COS: EHS used the translator app and had them was their hands in the front at the service area

Observed facility had NO PIC at the time when EHS arrived. Employees were not speaking English and there was no knowledge of food temp or washing hands. C/A There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: direction of the food, handwashing procedure, vegetable sink use, prepping sanitizer, hairnets, checking temps of the food at the time of the delivery. COS: Facility has 10 days to design a PIC and properly train employees

Observed a drinking water bottle and a plastic water bottle resting on top of the RIC in the main kitchen. C/A Employees shall have a designated area and can drink 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. COS: Bottles were removed

Observed both of the handwashing sinks in the main kitchen without any soap. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: Owner arrived and went to Target to purchase soap

Observed condiment bottles at the prep top unit and at the cooking line without a proper label on them identifying the condiment inside the bottles C/A Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: facility has 72 hours to correct the violation

Observed NO thermometers in none of the RIC or the WIC to monitor the temperature of the unit. C/A Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. COS: Facility has 72 hours to correct the violation

Observed employee in the main kitchen refilling a condiment bottle at the prep top unit with hair in a ponytail and long bangs without a hair net. C/A Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: owner went to target and purchased a hairnet for employee

Observed employee washing raw chicken wings at the vegetable sink. C/A Vegetable sink shall be used to wash vegetables and fruits only. Meat shall be washed at the three compartment sink from now on. COS Meat was removed from the sink and EHS had the owner wash rinse and sanitize the sink

Observed the cover to the vent in the women's bathroom is missing and not functioning C/A cover needs to be replaced and fan had to be repaired COS: Correct by

Observed No light inside the WIC unable to see unless the door is left open. C/A At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; COS: Facility has 72 hours to correct the violation

OBSERVED ONE FOOD SERVICE EMPLOYEE HANDLE RAW CHICKEN BAG AND WATER AND ANOTHER GRAB/TOUCH THE TRASH CAN TO DISCARD RAW CHICKEN THAT WAS THAWING IMPROPERLY AND NEEDED TO BE DISCARDED. EMPLOYEES REMOVED GLOVES AND RE-GLOVED WITHOUT WASHING HANDS AND TOUCHED CLEAN EQUIPMENT

C/A: 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 P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands.

COS: PIC INSTRUCTED EMPLOYEES TO TAKE OFF GLOVES, WASH HANDS USING PROPER PROCEDURE AND THEN RE-GLOVE

OBSERVED EMPLOYEES RINSE HANDS UNDER WATER FOR LESS THAN 5 SECONDS AND DRY HANDS OFF. EMPLOYEES DID NOT USE SOAP BECAUSE THERE WAS NO SOAP AT THIS HAND SINK

C/A: 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, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P

3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

COS: PIC PUT SOAP AT HAND SINK AND INSTRUCTED EMPLOYEE TO WASH HANDS WITH SOAP USING THE PROPER HAND WASHING PROCEDURE

OBSERVED RAW SHRIMP COLD HOLDING ABOVE 41F IN (SM) PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW SHELLED EGGS COLD HOLDING ABOVE 41F IN (LG) PREP TOP COOLER IN MAIN KITCHEN

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED CONTAINERS IN WAREWASHING STACKED WHILE WET

C/A: ALL EQUIPMENT SHALL BE ALLOWED TO AIR DRY AFTER WASH, RINSE, SANITIZING

OBSERVED FACILITY USING CARDBOARD ON FOOD STORAGE AREAS (BOTTOM OF PREP TABLE)

C/A: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted;

2. Closely woven and easily cleanable carpet for carpeted areas; and

3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods.