XENGO RESTAURANT

Observed noodles and mushrooms stored uncovered in the bottom of the prep top cooler in the main kitchen. Observed egg rolls, shrimp, and chicken stored uncovered in the reach-in freezer in the main kitchen. C/A: Food shall be stored covered in order to prevent the possibility of contamination. COS: Items covered.

Observed 2 spray bottles that were unlabeled with chemicals inside on the storage rack in the main kitchen. Observed unlabeled spray bottle with chemicals stored inside stored on the server stand in the dining rom. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Spray bottles labeled C/A:

Observed food employee prepping salmon used for sushi with no gloves on at the sushi bar in the front food service area. C/A: 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. COS: Food discarded; employee put on gloves.

Observed raw shrimp stored behind peas/carrots in the prep-top cooler in the main kitchen; raw pooled eggs and beef stored above noodles in the bottom of the prep-top cooler in the main kitchen; raw tuna and salmon stored above cut cucumbers in the undercounter cooler in the front food service. C/A: Food shall be stored in order of cook temperature in order to prevent the possibility of cross contamination. COS: Raw shrimp placed in front of peas/carrots; noodles moved above eggs and beef; cucumbers placed above tuna and salmon.

Observed raw pooled eggs, and 3 containers of noodles stored uncovered in the bottom of the prep-top cooler in the main kitchen. C/A: Food shall be stored covered in order to prevent the possibility of contamination. COS: Items covered.