Wagaya

Observed touching hair and proceed to handle clean dishes without washing hands and changing gloves. CA: Immediately hand employee change gloves and wash hands

Observed employee washing hands while still wearing gloves CA: Immediately had employee remove gloves and rewash hands

Observed clean knives stored in crevices of prep top In-Use Utensils, Between-Use Storage CA: PIC immediately removed knives and rewashed knives

Observed employee handling RTE foods (boiled eggs) without gloves Preventing Contamination from Hands CA: PIC immediately had employee wash hands and put on gloves. Educated employee on the importance of proper food handling.

Observed uncovered rice in prep sink Food stored covered PIC had employee cover food to prevent overhead debris contamination.

Observed dishwasher failing to properly sanitize dishes Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed clean knives stored in crevices of prep top In-Use Utensils, Between-Use Storage CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a)

Observed rice spoon stored in stagnant water at rice station In-Use Utensils, Between-Use Storage CA: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

Observed dust on vent of ice machine Nonfood-Contact Surfaces CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed items stored in back storage area Maintaining Premises, free of unnecessary items/litter CA: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed improper stacking, raw chicken and pork above RTE foods in RIC Segregation Instructed staff on proper stacking to avoid future contamination.

Observed uncovered noodles in RIC, uncovered pork in RIC Food stored covered Advised PIC to cover to avoid contamination.

Observed dark matter inside ice machine Equipment, Food-Contact Surfaces,& Utensils Instructed PIC to burn ice, sanitize machine before using again.

Observed heavily stained dish racks Equipment, Food-Contact Surfaces,& Utensils Advised PIC to replace racks

Observed failure to dishwasher to disperse sanitizer Warewashing, Automatic Dispensing of Detergents and Sanitizers CA: Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.