MOONS WINGS & HIBACHI

Observed employee preparing raw breaded fish with gloves and than proceeded to wash his gloves at the three compartment sink before disposing of them. After that he done in gloved and attempted to cut lettuce until EHS intervene and asked him to wash his hands. Observed the same employee in the kitchen holding his phone with gloves on. C/A . 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 P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P COS: Hands were properly washed

Observed employee touching cooked wings with bare hands in the main kitchen area. C/A Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P COS Chicken was disposed of and the employee washed his hands

Observed the main sink in the kitchen area with a plastic bag and a fly swatter resting on the edge of the sink near the faucet. C/A . A handwashing facility may not be used for purposes other than handwashing. Pf COS: Both Items were removed from the sink

Observed no soap at the only handsink in the main kitchen. C/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 COS: Hand soap was replaced

Facility had no procedure not an EPA disinfectant in the facility to respond to a vomit or diarrheal event C/A Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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.Pf COS: EHS handed a procedure and the owner went to the nearest store and got a bottle of EPA approved bleach

Observed several containers with steak strip, cut chicken thigh and breast, sliced tomato, raw shrimp and beef stir fry uncovered in the bottom unit of the prep top in the main kitchen C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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: Food was covered

Observed the coca cola dispensing nozzles with black debris mold like at the self service area C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or as frequent enough to prevent mold build-up

Observed the hood panels and the wall connected to the hood with heavy grease accumulation. C/A The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. COS: Facility has 72 hours to correct the violation

Observed the facility has a wooden stand in front of the grill in the main kitchen made from particle board that was not sealed or painted. C/A Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; COS: Facility has 3 days to correct the violation by sealing or painting the wooden stand

Observed several containers of rice cold holding above 41F in the walk in cooler. CA: All TCS must cold hold at 41F or below. COS: PIC discarded.

Observed TCS food such as provolone, cut cabbage, on the prep top cooler and raw chicken breast and noodles below the prep top cold holding above 41F. See food items in food log. CA: 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° when cold holding. COS: PIC discarded.

Observed prep top cooler cold holding at an ambient temperature of 46-49F. CA: All coolers shall be maintained in good repair and proper adjustment and maintain TCS food at 41F below. COS: PIC turned down cooler and ambient temperature came down to 39F.