BBQ CORNER 2

Observed food employee wash hands while wearing a single-use glove on left hand. COS: Employee removed single-use glove and re-washed hands. CA: 1. If 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. P

Observed CFSM certificate expired from 7/2025. CA: All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

Upon arrival, observed employee eating in the prep area of the main kitchen. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Food employee stopped eating in the main kitchen.

Upon arrival, observed employee eating in the prep area of the main kitchen. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Food employee stopped eating in the main kitchen and returned to work.

Observed several bulk containers with cut produce (Onion, cut lettuce, cut broccoli) stored uncovered on sides and top. Advised to store the food in covered containers or wrapped containers. CA: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;

Observed the blade of the knife stored between two prep top coolers that are soiled on the both sides of the equipment. COS: Knife was relocated to be cleaned and sanitized. Advised to not store any knives between coolers. CA:Equipment food-contact surfaces and utensils shall be cleaned: At any time during the operation when contamination may have occurred.

Observed more than 4 containers of cooked TCS food items cold holding without date marking. TCS food items include cooked beef, chicken, shrimp and shrimp in both the walk in cooler and prep coolers. CA: Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety.

Observed gaps at the bottom of the door opening to directly to the exterior. CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Observed cod fish and 2 containers of noodles cold holding above 41F. TCS food items were voluntarily discarded. Observed cooked chicken and cut cabbage cold holding above 41F. All items were relocated to walk in cooler.

Upon arrival, observed pink gloves stored in the hand washing station. COS: Relocated. Observed ice in the interior of the handsink. Advised the hand sink is only for hanwashing and can not be used for any other purpose. Ice was melted with water.

Observed several black bulk containers with cut produce (Onion, cut nappa, cut broccoli) stored uncovered on sides and top. Advised to store the food in covered containers or wrapped containers.

1.Observed black organic growth in the interior of ice machine. Advised to clean immediately. 2.Observed food employee clean the blade of the knife with a dry, soiled towel. COS: Knife was relocated to dishmachine area to be cleaned and sanitized. 3.Observed the blade of the knife stored between two prep top coolers. COS: Knife was relocated to be cleaned and sanitized. Advised to not store any knives between coolers.

Observed small prep top cooler at an ambient temperature of 45.9. Advised to get maintenance and/or replace.

Observed several dead roaches by the water heater area and 1 dead roach by the wok area. Advised to remove all dead roaches.

Observed holes in the ceiling above the water heater and holes by the dishmachine. Advised to properly cover all holes, clean kitchen tiles and/or replace kitchen tiles.

Observed walls and floors with heavy accumulation of grease, food residue and/or debris. Observed a pan that was voluntarily discarded stored directly on the floor. Observed a unused cooking utensil stored directly on the floor behind the oven. Advised to deep clean facility and to remove all utensils that are not used in the facility.

Observed chipped tiles and tiles missing in the main kitchen. Advised to replace tiles.