SGD TOFU HOUSE

4-1A: .04(4)(n)1Observed an employee touch their hat while wearing gloves, then handle food without washing their hands or changing gloves.// 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) Corrective Actions: Employee discarded the gloves and washed their hands. //

14B: .05(10)(e) 1,2,4Observed wet stacking of plastic water cups and black dish bins. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were washed today. Person in charge (PIC) stacked the plastic water cups and black dish bins seperately to allow air drying. //

15A: .05(2)(a)Observed stone and wooden plates eith cracks and chipping that are not smooth or easily cleanable.// Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. (C) Corrective Actions: Person in charge (PIC) removed the plates. //

3-1A: .04(2)(e) 1,2,3Facility is purchasing shucked raw oysters from a source (Assi Market) that is not on the approved ICSSL database. // Molluscan shellfish received in interstate commerce shall be from sources that are listed in the Interstate Certified Shellfish Shippers List. (P) Corrective Actions: Owner removed the unopened packages of oysters from service and took them back to Assi Market to return. //

6-2: .04(6)(g)Multiple ready to eat foods only labeled with the day of the week it was prepared (ex. SUN), and not the date of preparation. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All foods requiring date marking were marked with the date of preparation by an employee. //

12B: .03(5)(i)Multiple employees preparing exposed food with hair longer than 1/2 inch without a hair restraint. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). SECOND CONSECUTIVE VIOLATION OF CODE PROVISION Corrective Actions: Employees donned hair restraints. //

13A: .02(1)(d)Most current inspection report not on display. // The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's report displayed at exit of inspection. //

17D: .07(4)(b)Multiple employee personal items stored on prep surfaces (phones, ear buds, apron). // 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: Employee items were relocated. //

1-2A: .03(2)Upon arrival at inspection, there was not a person in charge (PIC) present. // There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived during inspection. //

2-2B: .03(5)(j)1&2Multiple employee drinks in open containers stored on prep surfaces at arrival of inspection. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Drinks were removed from the prep area. //

8-2B: .07(6)(b)Multiple working chemical containers not labeled with the common name. // Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Bottles were labeled. //

12A: .04(4)(t)Observed raw shrimp and cooked clams being thawed in separate containers in the same sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Both items were removed from the sink and placed into coolers. Sink was sanitized. //

12B: .03(5)(i)Multiple employees with hair longer than 1/2inch observed preparing exposed food without hair restraints. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees donned hats. //

12C: .04(4)(m)Observed four wet wiping cloths stored on the counter. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC had cloths placed in sanitizer.

14A: .04(4)(k)Observed several utensils stored in water below 135F. 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: PIC (person in charge) had utensils washed again.

14B: .05(10)(e) 1,2,4Observed clean containers and cups stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: PIC had containers and cups cleaned again.