PHO TO CHAU

only handsink in kitchen inconveniently located from food prep area. install wall mounted soap and paper towel dispenser to 2 compartment sink [CA]make handsinks easily accessible at all time

single food prep sink without integrated drain board completely covered with a cutting board [CA]replace existing food prep sink with adequate size sink.

kitchen screen window mesh big enough to allow flying insect entry [CA]properly prevent pest entry

several wiping clothes on cutting boards [CA]maintain wiping clothes in sanitizing solution when not in use

cabbage, eggs and garlic oil in 2 door reach in cooler next to 2 door reach in freezer at 45F [CA]maintain perishable food under 41F (or 45F for dairy products)

Improper handwashing practices observed by employees. Employees observed washing hands without the use of soap. Employees observed washing hands while still wearing disposable gloves. Employee observed changing tasks from putting away cleaned dishes back to food preparation without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels as required. This includes changing tasks prior to handling of food and before putting on disposable gloves. [COS] Employees were stopped and asked to properly wash hands.

Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Inside upright reach-in coolers and inside the food prep unit, observed raw beef stored above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination.

Containers and boxes of food are stored on the floor inside the kitchen under prep tables and inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor to protect from contamination and to allow for ease of frequent cleaning.

Observed cardboard reused to line shelves in the kitchen and by the cook line. Cardboard is has visible stains and debris. [CA] Discontinue the reuse of card to line shelves and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.

A valid food handler card is not available for all employees. [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.

Lack of soap at only handwash sink located in the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands. [COS] Employee refilled soap dispenser at handwash sink.