12 Lunar Asian Eatery

Observed pooled liquid eggs stored above multiple sauce bottle near the bottom portion of the prep top cooler near the cookline. Advised PIC that that raw and ready to eat food items shall be stored according to final cook temperature. COS: PIC rearranged the bottom portion of the prep top cooler so it is arranged according to final cook temperature.

Observed food contact surface of the interior ice bin lid stored as clean with black residue at the bar area. Advised PIC that equipment food contact surfaces shall be cleaned at any time during the operation when contamination may have occurred. Advised PIC to increase the cleaning frequency of the bar ice bin lid.

Observed a container of butane fuel stored on prep top cooler in the main kitchen near the cookline. Advised PIC only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. COS: PIC removed container of butane fuel from the prep top cooler in the main kitchen near the cook line.

Observed reach-in freezer #1near the cookline in disrepair, not in use, with an ambient temperature of 60F. Advised PIC ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use, Advised PIC to have unit serviced or replaced.

Observed multiple single-service of salad cold holding in the temperature danger zone above 41 degrees F. Advised PIC that when cold holding TCS foods, temperatures shall be at 41 degrees F. or below. COS: PIC discarded 8 single service containers of salad.

Observed a container raw shrimp cooling tightly covered in the reach-in cooler. Advised PIC on proper cooling methods. COS: Food employee loosely covered the container of raw shrimp for proper cooling methods.

Upon arrival, observed the most recent inspection report not posted in public view. Advised PIC that the most recent inspection report shall be posted in public view at all times. Advised PIC to place the most recent inspection report in public view.

Observed food employee wash hands at the designated handwash sink with cold water and without soap. Advised PIC on proper cleaning procedures. COS: Had food employee wash hands with warm water and soap.

Observed employee handle cell phone and proceeded to prep single use containers. Also observed the PIC touch pants and proceeded to handle clean single-use cup and lid to serve a drink. Advised PIC food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation. COS: Had both food employee and PIC discard single-service articles and to thoroughly wash hands at the designated handwash sink.

During time of inspection, observed food employee rinse soiled seasoning container with single-use gloves then returned to prep area to prepare raw cubed beef with clean spatula with the same pair of gloves. Advised PIC f used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Had food employee remove gloves and properly wash hands at the designated handwash sink.

Observed a container of raw chicken stored above multiple bulk containers of ready-to-eat sauce in the walk-in cooler. Advised PIC that all raw ready to eat foods shall be stored properly according to final internal cook temperature. COS: Employee moved the container of raw chicken of the botton shelf of the walk-in cooler.

During time of inspection observed PIC demonstrating lack of responsibilities citing multiple critical areas including: employee handwashing, reporting responsibilities, and other critical risk factors. Advised PIC Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing and 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.

PIC could not demonstrate in a verifiable manner that food employees are aware of their responsibilities to report symptoms/illnesses of foodborne diseases. Advised PIC 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. Advised PIC that an employee health agreement form shall be provided to the health authority upon request. COS: PIC had all employees sign conditional agreement form.

Observed multiple containers of food on the counter stored uncovered including items such as salt, chicken base, garlic butter, and sugar. Advised PIC storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Employee placed covers of containers of food.

Observed multiple bulk containers of seasonings unlabeled throughout the main kitchen area. Advised PIC 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. Advised PIC to label all bulk containers of seasonings with its common name.

During time of inspection, observed faucet at the vegetable prep sink in disrepair with severe leaking. Advised PIC a plumbing system shall be repaired according to law P and maintained in good repair. COS: employee repaired leaking faucet at the vegetable prep sink.

Observed multiple non-food contact surfaces of exterior portions of the crock pot and shelving racks throughout the kitchen with old food debris. Advised PIC nonfood-contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue, and other debris Advised PIC to thoroughly clean all nonfood contact surfaces.

Upon arrival, observed the most recent inspection report not posted in public view. Advised PIC that the most recent inspection report shall be posted in public view at all times. Advised PIC to place the most recent inspection report in public view.

Observed employee rinse hands at the 3rd compartment of the 3-compartment sink in the main kitchen. Also observed the PIC wash hands in the 2nd compartment of the 3-compartment sink located at the bar area. Advised PIC a warewashing sink may not be used for handwashing. COS: Had PIC and employee cease wash hands at the 3-compartment sink and proceed to wash hands at the designated handwash sink at the bar area and main kitchen.

Observed food employee wipe hands on sanitizer wiping cloth them proceeded to prepare sushi. Advised PIC 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. COS: PIC discarded sushi and washed hands at the designated handwash sink.

PIC could not demonstrate in a verifiable manner that food employees are aware of their responsibilities to report symptoms/illnesses of foodborne diseases. Advised PIC 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. Advised PIC that an employee health agreement form shall be provided to the health authority upon request.

Observed, at the bar area, designated handwash sink not supplied with paper towels. Advised PIC Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. CA: Advised PIC to supply the designated handwash sink with paper towels at the bar area.

Observed expired bodily fluid kits during time of inspection. Advised PIC 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. CA: Advised PIC to obtain unexpired bodily fluid clean up kits and/or obtain approved bleach/sanitizer for EPA List G.

Observed single-service stirrers stored unprotected on the counter at the bar area. Advised PIC single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Advised PIC to protect single-service stirrers from contamination.