HONG KONG STAR CHINESE CUISINE

Observed food employee dip their hands into cloudy bucket of water, then proceeded to touch utensils and plate an order. C/A: food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P

3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door.

COS: PIC instructed employee to properly wash their hands at a designated hand sink.

Observed grease accumulations on hood raffles above stoves and fryers. Observed dust and sticky accumulations on several sauce bottles and containers holding spices through out main kitchen. C/A:-The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. -Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean within 10 calendar days.

Observed chopped onions, baby corns, water chestnuts sliced, chopped peppers, and sliced raw chicken stored uncovered on the bottom compartments of the reach-in coolers (main kitchen). C/A: Foods stored shall be covered to prevent the possibility of overhead contamination COS: All containers covered

Observed heavy grease accumulation to a drip over stove in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch Correct within 10 calendar days or send EHS invoice for cleaning appointment.

Observed fried egg noodles under steam table, corn starch slurry and oyster sauce in reach-in cooler, and chopped bell peppers in reach-in under prep cooler stored uncovered (main kitchen). C/A: Foods stored shall be covered to prevent the possibility of overhead contamination COS: All containers covered

Observed black growth on soda nozzles (clear attachment) at drink station. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: PIC cleaned nozzles.

Observed several spices in containers on cart without a name label. (main kitchen) C/A: Items not easily identifiable and nuts must be labeled with a general name label. Correct within 10 calendar days.

Observed several food items in prep top coolers 1,3, and 4; reach-in coolers 1 and 2 cold holding above 41F. C/A: TCS food shall be maintained at 41°F (5°C) or below. COS: PIC placed items that were in prep top coolers and reach-in coolers on ice and then transported to walk-in cooler to reach 41F within 1 hour.

Observed that prep top coolers 1,3,4 and reach in coolers 1,2 (main kitchen) were not holding an ambient of 41F or below. C/A: Ensure that coolers are in good repair and proper adjustment. Correct within 72 hours.