Long Garden Inc.

Observed chicken wings and pieces in the fryer baskets hot holding less than 135 F. Ensure all TCS food items are hot-holding at 135 F or above at all times.

Observed no employee health policy in the facility. (COS: Provided employee health policy guides to PIC via email.) Advised PIC to ensure that they and their employees are familiar with the employee health policy below:

511-6-1.03(4)(a)(b)(c)(e)(f) - Responsibility of permit holder, PIC, and Conditional employees (P), (Pf) (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee:

1. Has any of the following symptoms:

(i) Vomiting, P

(ii) Diarrhea, P

(iii) Jaundice, P

(iv) Sore throat with fever, P or

(v) A lesion containing pus such as a boil or infected wound that is open or draining and is:

(I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, P

(II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or

(III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P

2. Has an illness diagnosed by a health practitioner due to:

(i) Norovirus, P

(ii) Hepatitis A virus, P

(iii) Shigella spp., P

(iv) Shiga toxin-producing Escherichia coli, P

(v) Salmonella Typhi; P or

(vi) nontyphoidal Salmonella; P

3. Had a previous illness, diagnosed by a health practitioner, within the past three months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner; P

4. Had been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with:

(i) Norovirus within the past 48 hours of the last exposure, P

(ii) Shiga toxin-producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P

(iii) Salmonella Typhi within the past 14 days of the last exposure, P or

(iv) Hepatitis A virus within the past 30 days of the last exposure; P or

5. Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by:

(i) Norovirus within the past 48 hours of the last exposure, P

(ii) Shiga toxin–producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P

(iii) Salmonella Typhi within the past 14 days of the last exposure, P or

(iv) Hepatitis A virus within the past 30 days of the last exposure. P

(b) Responsibility of Person in Charge to Notify the Health Authority. The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced, Pf or

2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi. P

(c) Person in Charge’s Responsibility to Prohibit a Symptomatic Conditional Employee. The person in charge shall ensure that a conditional employee:

1. Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under subsection (4)(a)1 - 3 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified under subsection (4)(h) of this Rule; P and

2. Who will work as a food employee in a food service establishment that serves as a highly susceptible population and reports a history of exposure as specified under subsections (4)(a)4 and 5 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria as specified under subsection (4)(h)10 of this Rule. P (e) Responsibility of Food Employee and Conditional Employee to Report. A food employee or conditional employee shall report to the person in charge the information as specified under subsection (4)(a) of this Rule. Pf

(f) Responsibility of Food Employee to Comply. A food employee shall comply with an exclusion or restriction and with a removal, adjustment or retention of an exclusion or restriction. P

Observed no clean-up procedures for vomiting and diarrheal events in the facility. CCOS: Sent clean-up procedures to PIC via email.) Advised PIC to ensure clean-up procedures are in the facility at all times.

Rule: Food shall be safe, unadulterated, and honestly presented. Observation: Observed sweet potatoes with mold like substance in walk in refrigerator. PIC Discarded.

Rule: Packaged & Unpackaged Food Separation, Packaging, and Segregation - food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat or cooked ready-to-eat food. Observation: Observed raw chicken next to employee foods. Observed raw chicken outside of original packaging stored above cooked chicken outside of original packaging in freezer. RCA: Review food separation storage best practices with PIC. PIC will instruct employees in best practices.

Rule: All poultry shall be cooked to a temperature of 165°F (74°C) or above for 15 seconds. Observation: Observed sesame chicken cooked to a temperature of 154 degrees. PIC completed cooking to a temperature exceeding 165 degrees.

Rule: Time/Temperature Control for Safety Food, Hot and Cold Holding. Temperature control for safety food shall be maintained at 135°F (57°C) or above. Observation: Observed chicken in bowl on counter (wings 100 degrees) and bowl of sesame chicken (temp 67) on counter. Observed temperatures outside of proper holding range. Notified PIC. PIC discarded food in trash.

Rule: There must be a person in charge on the premises of the food service establishment at all times. Observation: PIC not present at time of inspection beginning. PIC arrived later after being notified of inspection.

Rule: Employees shall consume food only in approved designated areas separate from food preparation and serving areas. Observation: Observed employees consuming drinks from single serve containers without utilizing lids or straws. Observed employee drinks stored on same shelf as food to go containers.

Rule: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a hand drying device. Observation: Observed hand sink without hand drying device or paper towels. PIC provided paper towels once notified.

Rule: Packaged & Unpackaged Food, food stored covered - Food must be stored in packages, covered containers, or wrappings. Observation: Observed multiple items stored uncovered in kitchen. Observed in reach in fridge (chicken) stored uncovered. Observed rice in crock without lid closed. Observed cooked chicken wings and sesame chicken stored on counter in open bowls. Observed hoisin sauce container stored open without protective cover. Observed seasonings and flour in dry stores stored without lids or covers. PIC threw out food that was improperly stored.

Rule: equipment food-contact surfaces and utensils shall be cleaned and sanitized. Observation: Observed utensils, pots, pans and food contact equipment being cleaned in the hand sink without sanitation. PIC notified and instructed personnel to clean and sanitize equipment in three compartment sink prior to each use.

Rule: Food shall be thawed utilizing approved thawing methods. Observation: Observed raw chicken being thawed uncovered on top of a reach in freezer. Observed raw frozen chicken being thawed in prep sink without running water. CA: Ensure to thaw TCS food items under running cold water and not to exceed 41 degrees F.

Rule: Food Storage Containers Identified with Common Name of Food shall be clearly and legibly identified, in English, with the common name of the food. Observation: Observed multiple containers in dry stores stored outside of original container without labels. RCA: Properly label all food storage containers in accordance with best practices.

Rule: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned. Observation: Observed in use utensils (rice scoop and ladle) in a single use container of water with a temperature of 54 degrees F. PIC was notified and removed utensils to be cleaned.

Rule: Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Observation: Observed liner of dry storage area shelves to be made of non-cleanable material (cardboard). Observed lining under thawing chicken to be made of non cleanable material (Cardboard). RCA: If liners are utilized, must be made of a smooth, cleanable and nonabsorbent material.

Rule: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observation: Observed build up of debris on walls in kitchen and cleaning area. Observed debris and dirt on floor in kitchen space. RCA: Develop cleaning schedule with employees.