98 K HAMBURGER

Observed wet wiping cloth on countertop outside sanitizer bucket.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose.
2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.
3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

PIC remade sanitizer bucket and placed wet wiping cloth in bucket. Discussed with PIC to place wet wiping cloths inside sanitizer buckets in between uses.

Observed gaps at the top portion of the second kitchen exit door (screen door) and at the bottom right corner of the kitchen screen door, allowing potential entry points for pests.

Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.
2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

Discussed with PIC to close gaps of the screen door to eliminate potential entry of pests.

Observed ready-to-eat vegetables stored on the shelf directly below a shelf containing covered raw marinated chicken.

Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P

COS: PIC sanitized the shelves before rearranging the ready to eat vegetables so that they were above the shelf containing raw chicken.

Observed no valid permit posted upon inspection.

Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Discussed with PIC to pay permit fees by 12/15/25.

Observed food employee handled customer with gloved hands, then without washing hands, she just changed gloves and touched the hamburger buns for making burgers. CA: Discussed with the person in charge that food employee should wash hands after engaging in other activities that contaminate the hands. COS: Food employee washed the hands and discarded the buns.

Observed the handwashing sink in the front food service area has a glass of boba and a scrubber, the handwashing sink has dish soap and hand soap, the one handwashing sink in the main kitchen has a scrubber and a piece of raw chicken. Person in charge also admitted that they use handwashing sink for other purpose. CA: Discussed with the person in charge that a handwashing facility may not be used for purposes other than handwashing.

Observed 8 bottles of mayonnaise in the reach in cooler were not labeled with common name of the original container. CA: Discussed with the person in charge that food storage containers should be identified with common name of food.