INKA'S RESTAURANT

Empty soap dispenser for all the hand washing stations. Pump soap in use at the hand washing stations. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Empty paper towel dispensers and one dispenser has a paper towel roll stuck in it. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

MAJOR: Employee wash hands with gloves on for 5 seconds and replace gloves without washing bare hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. NOTE: After changing gloves, Bare hands shall be washed for minimum 20 seconds.

Recently prep/washed sea food was measured 44F to 46F at the prep coolers with ambient temperature at 40F. [CA] Rapid chill the PHF after prep/wash before placing in the prep cooler/table.

Lack paper towel for both hand washing stations for the kitchen and inside women's restroom. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [SA] Facility is using paper towel roll.

Employee was washing dishes in a food preparation sink. [CA] Warewash shall only be done in a 3-compartment sink using 3-step method, Wash - Rise - Sanitize. Chlorine was measured 50ppm at the 3-compartment sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Food prep cooler has some food items above 41F ( shrimps 48F, oysters 50F, and marinated heart 47). Per PIC, it was all prep recently. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF shall be chilled (placed in a freezer to bring temperature at 41F and below) before placing inside the prep cooler.

Hand washing sink in the women restroom was measured 80F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Front hand washing sink lack hot water connection and has a slow drain. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. Fix drainage problem.

Rice maker was not turned on and rice was at 125F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC turned on the rice maker.

One hand washing soap dispenser lack soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Refill soap immediately.

Exhaust fan in the women restroom has build up of dust. [CA] Restroom exhaust fan shall be clean of dust debris.