Adobo Filipino

Observed spring roll mixture sitting on the counter at 45F. Per conversation with PIC the mixture was prepared this morning and was being prepped shortly before opening. COS: Spring roll mixture covered and moved into the WIC.

Person in charge could not provide documentation or satisfactorily demonstrate during the inspection. that all food employees are informed of their responsibilities to report to management information about reportable food borne illnesses. The person in charge called the owner and the owner indicated that they took all the forms home. I discussed with the owner that the forms should be available during routine inspections.  511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;

Observed employees actively eating lunch in the kitchen. I talked to the person in charge about the employees eating in the dining room area or a designated area outside of the kitchen and ware washing area.   511-6-1.03(5)(j)1&2 - Eating, Drinking, or Using Tobacco (C) (j) Hygienic Practices.

2. Employees shall consume food only in approved designated areas separate from foodpreparation 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 multiple wet wiping cloths stored on the prep tables and counter tops in between usage. Need to store wiping cloths in sanitizing solution in between usage. Talked to person in charge about how set up the sanitizing bucket for wiping cloths. the person in charge set up a sanitizer bucket for the wet wiping cloths and put the cloths in the bucket. 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.

Observed there was no hand cleanser available at the front hand washing sink. Inspector had to go to the sink located at 3 compartment sink to wash hands.

511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities.

(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

Observed spoon inside of hand wash sink and a empty picture hanging from the hand washing sink. Hand wash sink must only be used for the purpose of washing hands. Dirty dishes or dishes used in between use must not be stored in or on sink.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf