IRON POT STEW

Observed rice paddles and working utensils stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

1) Observed partially open tofu containers stored in refrigeration units without coverage. [CA] After opening single-use food containers, food shall be transferred to a multiuse food-grade container that is approved for sanitation. 2) Observed raw meat stored in plastic grocery bags. [CA] Food shall be stored in approved, food grade containers.

Observed foods stored on the floor throughout the kitchen and the walk-in freezer. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.

Measured raw meat stored at ambient temperature in the 3-compartment sink from 48-53F. Per employee, raw meat has been thawing for 1 hour prior. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Specialist directed employee to relocate raw meat for immediate cooking or back into the refrigeration unit.

Observed handwash station in the back area is partially obstructed due to gloves and steel wool stored in the compartment. Nearby handwash stations available for use at the time of inspection. [CA] Handwash stations shall be fully stocked and accessible at all times.

Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

Observed employee skipping sanitizing step during active warewashing. Per employee, manual sanitizing is accomplished using only hot water. Measured the water temperature in the 3-compartment sink at 141F, and the maximum water temperature from the faucet at 155F. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds, by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds, or by contacting water measuring 171F for at least 30 seconds. [COS] Specialist directed employee on how to set up the 3-compartment sink with chlorine sanitizer solution. Measured chlorine at 100 ppm. Dishes were properly washed, rinsed, and sanitized.

1) In the walk-in cooler and refrigeration units, observed storage of raw meat over ready-to-eat produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2) In the self-service buffet line, observed soup well and rice are stored without overhead protection. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. 3) At the front handwash station next to ice machine, observed lemons are stored in a container hanging on the handwash sink and directly under the paper towel dispenser. [CA] Food shall be stored away from the handwash sink to prevent splash contamination.

Observed multiple improper handwashing practices including: - Employee touching meat on the ground, then proceeding to use the same pair of gloves to dip raw pork in batter for frying without properly changing gloves and washing hands. - Employee touching raw meat, then proceeding to handle clean equipment without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist directed employees to properly wash hands. Contaminated food was cooked again for service, and contaminated equipment was re-washed. Discussed handwashing policy with PIC.

Observed active leak underneath the 3-compartment sink. [CA] Plumbing fixtures shall be maintained in good repair.

Observed raw meat thawing at ambient temperatures in the 3-compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed multiple bowls without handles or scoop handles stored in direct contact with bulk ingredients. [CA] Provide scoops with handles to prevent direct hand contact with food. Store handles in such a way to prevent contamination.

Observed cooking equipment extends outside of the ventilation hood. [CA] The ventilation hood shall have a minimum of 6-inches overhang over cooking equipment.

Observed parts of the flooring in the kitchen area are damaged and missing base coving. Observed floor in the outside buffet area is missing base coving. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

1) Observed active leak in the piping underneath the 2-compartment sink. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair. 2) Observed several drainpipes extend directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than one inch.

Bowls used as scoops in bulk food containers. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Used/wet wiping cloths found on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Raw food of animal origin stored above ready to eat food in the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Current Environmental health permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

Large amount of gnats found in rear storage room. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Several unapproved butane stoves found stored in facility. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove butane table top stoves from facility. Cardboard used to line shelves in rear storage room. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Rear rolling door and rear door open at time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Large amount of dust found on vents and ceiling in kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

2/5 food handler cards are not available for review at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Cooked vegetables at steam table measured 85F,>2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC voluntarily condemned and destroyed cooked vegetables held at steam table.

Frozen poultry found thawing at ambient temperature at preparation table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.