Chopsticks 1

Observed the handwashing sink in the main kitchen area to not have running water. CA: PIC made contact for repairs.

Observed multiple pans and bowls to be stacked wet without being properly air drying. RCA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed food stored in the reach-in cooler and prep top coolers out of temperature. Temperature ranged from 43 to 50 degrees.

RCA: Recommend putting ice at the bottom of the prep top cooler to ensure food is maintained at the proper temperature. Ice can also be used for items in the reach-in cooler. Using labels with time placed in the unit, and monitoring temperature is another suitable method. 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 or 135°F (57°C) or above

Observed multiple food items stored in the reach-in cooler without covers.

RCA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed containers of rice, seasoning, flour, etc. stored in large containers without labels.

RCA: 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.

Observed lighting in the walk-in cooler to be dim making it difficult to identify items.

RCA: . 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.

RCA:

Observed employee items stored with food service items.

RCA: Lockers or other suitable facilities, or a designated area within the facility, shall be used for the orderly storage of employee clothing and other possessions.

Observed no inspection report displayed.

RCA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed employees not wash their hands prior to donning gloves.

CA: PIC washed their hands and then donned on gloves.

RCA: Before donning gloves to initiate a task that involves working with food

Observed raw chicken on the floor in the back of the kitchen with a hair in-between two pieces of chicken.

CA: PIC discarded the chicken.

RCA: Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.

Observed multiple food items (cooked chicken) hot held less than 135F.

CA: The PIC discarded food items prepped more than 2 hours ago and re heated food items still in the SAFE ZONE to at least 165F.

RCA: Time/Temperature Control for Safety Food, 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 or 135°F (57°C)

Observed cooling cooked chicken at (chicken 1) 94F and (chicken 2) 82F at 1:50 P.M. the chicken was temped again at 2:50 at (chicken 1) 82F and (chicken 2) 78F. Chicken 1 is cooling at 0.2F per minute and chicken 2 at 0.06F per minute.

CA: PIC discarded chicken that was unable to cool within 2 hours. The chicken still in the safe zone prepped < 2 hours from 135-70F. was reheated to 165F and cooled using ice baths.

RCA: . Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C).

Observed the PIC not have active managerial control over employees ensuring food safety such a knowing when to wash hands, taking temperature and monitoring cooling food, monitoring cold and hot holding temperatures of TCS food.

RCA: The PIC shall have active managerial control and ensure employees have the knowledge and will comply with food safety procedures.

Observed medicine stored in prep area.

CA: PIC removed medicine.

RCA: Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children.

Observed the PIC unable to demonstrate awareness of the 5 symptoms, and 6 illnesses that employees must report to them and the regulatory authority.

Facility does not currently implement an employee health policy so that all employees are informed of their responsibility.

RCA: t 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

Observed the PIC unable to demonstrate awareness of the 5 symptoms, and 6 illnesses that employees must report to them and the regulatory authority.

Facility does not currently implement an employee health policy so that all employees are informed of their responsibility.

RCA: t 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

Observed the facility to not have procedures in place for vomiting and diarrheal events.

RCA: 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 multiple food items throughout the facility stored uncovered.

CA: PIC covered all food items throughout the facility.

Observed multiple ready to eat TCS foods not date labeled.

CA: The PIC placed stickers on all ready to eat TCS that were prepped today. time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

Observed multiple thermometers throughout the faciality inaccurate.

RCA: PIC discarded the thermometers and will replace them.

Observed employee without hair restraints.

RCA: 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.