New Orient Express

2-2D: .03(5)(d)Observed food employee wash hands at the vegetable sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Food employee washed his hands at the designated hand sink.

4-2B: .05(7)(a)1Observed the interior ice machine held black like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: FAILURE TO CORRECT VIOLATION BY INFORMAL DATE MAY RESULT IN PERMIT SUSPENSION

15C: .05(7)(a)2,3Observed the following with an accumulation of debris;

1. can opener holder
2. large yellow lid stored on the sugar container
3. metal utensil sauce containers located on rolling cart
4. lid to salt container Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC (person in charge) cleaned the can opener holder and the large yellow lid. Food employee cleaned the lid to the salt container and the utensils container.

2-1B: .03(5)(c)Observed food employee continue to cook fried chicken wings in the fryer, then placed both his hands on his hips. The food employee then walked around the kitchen and touched his arms. The food employee than went out the kitchen to talk on the phone, came back in, retrieved two pans of cooked food out of the walk-in-cooler and placed on a rack. Then placed ceramic wrap on a pan of imitation crab, and t went back to the fryer to continue handling fried chicken. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Food employee wash his hands.

2-2B: .03(5)(j)1&2Observed food employee drink a personal drink in the prep and warewashing area. While walking out the kitchen, the food employee stopped and took another sip of his personal drink in the storage area. 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: Food employee went to the dinning area to continue drinking his personal drink.

8-2B: .07(6)(l)Observed three bottles of RAID stored in the facility. A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a person under the direct supervision of a certified applicator and shall meet the requirements specified in 40 CFR 152 Subpart I. (Pf) Corrective Actions: PIC discarded the raid bottles.

4-2B: .05(7)(a)1Observed the microwave had old food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC (person in charge) had food employee clean the microwave.

2-2D: .03(5)(d)Observed food employee wash hands in the vegetable sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: PIC (person in charge) had food employee wash hands in the handsink.

15A: .05(2)(a)Observed wood crates used as food contact surfaces in the storage area and the walk-in-freezer. Observed a wood bench used as a food contact surface in the walk-in-cooler. Wood and wood wicker may not be used as a food-contact surface. (C) Corrective Actions: PIC discarded the wood crates and the wood bench.

3-1C: .04(3)(e)Observed two cans with dents on the seam. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf) Corrective Actions: PIC (person in charge) discarded the cans.

4-2B: .05(7)(a)1Observed the can opener containing old debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC had food employee remove the can opener to the three compartment sink to be rewashed.

6-1A: .04(6)(f)Observed crab salad, cooked shrimp, cooked egg rolls, a container of cooked chicken, two containers of raw chicken, and a container of raw beef cold holding above 41F in the walk-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC stated that someone was coming to check the walk-in-cooler. PIC removed two containers of food that was stored under the fan and adjusted the walk-in-cooler temperature. Walk-in-cooler held ambient air of 37.1F after adjustment. PIC discarded the crab salad, cooked shrimp, cooked egg rolls and cooked chicken. PIC stated that the raw products were removed from the walk-in-freezer this morning. Plastic lids were removed from the raw products for rapid cooling.

14B: .05(10)(a)Observed two stacks of clean utensils stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC had food employee separate the utensils for air drying.

17D: .07(4)(b)Observed personal food items stored with restaurant items 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: PIC removed items to be stored in an approved location.