GOLDEN SEVEN

4-2B: .05(7)(a)1Observed that the ice machine has a build up of a black mold like substance in the upper chamber where the ice is made. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The person in charge had the employee empty the ice machine and thoroughly clean with sanitizer during the inspection. The ice machine was allowed to dry completely before any more ice was made.//

17D: .07(3)(h)Observed a hat and apron stored over the prep table in the kitchen.// Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Person in charge removed the hat and apron and put it in a designated space for employee items.//

4-2B: .05(7)(a)1Observed that the ice machine had a black mold like substance accumulated within the upper compartment where the ice is made.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person in charge emptied and sanitized the ice machine during the inspection. The machine was allowed to completely dry. There was no visible black mold like substance upon completion of cleaning by person in charge.//

15A: .05(1)(a)Observed cardboard being used as shelf liner in the freezer. Also observed tin foil being used as a shelf liner on the stainless steel carts.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Person in charge removed the cardboard from the freezer and removed the aluminum foil from the carts.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed fresh cut fruits, tofu, and ready to eat sauces stored underneath raw chicken, shrimp, raw egg and raw beef in the bottom of the open top prep cooler. Observed unwashed vegetables stored over ready to eat foods in the walk in cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person in charge rearranged the open top prep cooler so that no ready to eat items are stored underneath the raw items. The walk in cooler was rearranged so that the unwashed vegetables are stored beneath the washed and ready to eat foods.//

14A: .04(4)(k)Observed single use items being used as scoops and being left in the food containers ( Soy sauce buckets, flour buckets, sauce containers) between uses. Also observed several handles touching the food in the containers.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Person in charge removed the single use items from the containers and threw them away. Person in charge had the scoops rearranged so that the handles would not be touching the food.//

17D: .07(4)(b)Observed Employee food stored with consumer food in the reach in freezer and in the walk in cooler.// 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. (C) Corrective Actions: Person in charge placed the employee food in a designated space below consumer food in the upright freezer and the walk in cooler.//