MAIN MOON

Observed in main kitchen a reusable cup stored on prep table where food is prepped. 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: PIC removed reusable cup to an area separate for employees belongings.

Observed multiple foods stored in the walk in cooler and reach in cooler cold held without a covering from overhead contamination. CA: iv) 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: PIC covered the items with a covering.

Observed multiple Equipment food-contact surfaces and utensils being stored clean with the accumulation of food. CA:Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. COS: PIC removed the equipment and utensils to the 3 compartment to be washed, rinsed and sanitized.

Observed a cooling rack of chicken wings, eggs rolls, chicken nuggets stored in the main kitchen. CA: Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. COS: PIC moved the rack to the walk in cooler.

Observed PIC preparing food while wearing a watch on his wrist. CA: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC removed the watch and washed hands and donned a pair of gloves.

Observed par cooked chicken (not ready-to-serve) placed on top of vegetables in walk in cooler for cooling.

CA: Food shall be protected from cross contamination by separating raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, cooked ready-to-eat food.

COS: PIC moved cooling chicken to empty shelf

Did not observe appropriate employee health reporting agreement forms.

CA: 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.

COS: PIC made copies of employee health reporting agreement forms provided and collected employee signatures. Educated PIC on importance of health reporting.

Observed food items that were not currently cooling stored uncovered in both walk-in cooler and reach-in cooler. COS, items were covered.

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;

COS: Items covered with saran wrap.

Observed vegetable peeler and knife and other utensils in drawer unclean with accumulation of food.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch

COS: PIC washed utensils.

Observed multiple soy sauce buckets being re-used to hold other foods (salt, sugar, flour).

CA: Single-service and single-use articles may not be reused.

PIC instructed to use appropriate reusable food grade containers for food storage.

Observed reach in cooler exterior and handholds covered in food build up and residue. Observed build up of vegetables and meat scraps under three-compartment sink.

CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

COS: PIC instructed to clean nonfood contact surfaces to ensure they are clean to sight and touch.

Observed employee's personal items on food contact surfaces and food preparation surfaces. Designated employee surfaces are not labeled.

CA: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: Employees moved personal items to designated employee space.

Observed multiple soy sauce buckets being re-used to hold other foods (Sauces, flour,)

Observed employee phone store with dry storage items for consumers.