THE GURKHA KITCHEN

Heavy buildup of dust on shelves used to dry clean utensils [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Open containers of cooked food left on the wet floor exposed to potential contamination during the cooling process. [CA] All food shall be separated and protected from possible contamination.

Utensils stored in hand sink partially obstructing access. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Accumulation of food debris, dirt and grease buildup on floors and walls throughout the kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.

Bagged and boxed foods stored directly on the floor in the walk in and in the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Employee returned from the restroom then proceeded to cutting raw chicken without handwashing. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required after using restroom. [COS] Manager directed employee to wash his hands. _______ Employees are using latex gloves for food preparation. [CA] The use of latex gloves is prohibited in FOOD FACILITIES and RETAIL FOOD establishments. Types of nonlatex gloves that may be used in a FOOD FACILITY or RETAIL FOOD establishment include, but are not limited to, nitrile, polyethylene, and vinyl.

Water temperature at both the warewashing sna food prep sinks measured at 110F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks (100F).

Numerous fruit flies in the dry storage room and a couple house flies in the kitchen area. [CA] Food facility shall be kept free of flies.