TUKTUK CHICKEN & RICE

Observed an unapproved ice chest in use in the kitchen. Ice chest is used to cool down large amounts of cooked chicken with ice and water added inside. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

1. Observed employee drink, jacket, keys and phone stored on food preparation surfaces and food containers. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. Back screen on doorway has gaps and does not prevent the harborage/entrance of vermin. [CA] Provide screen door that is secure and does not have gaps larger than 1/4" to prevent the entrance/harborage of vermin.

Warm water at restroom handwash measured 89F after allowing the water to run for a significant amount of time. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Observed bowls used as scoops in bulk food storage containers. [CA] Provide 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. Observed the working ends of knives stored in between preparation unit and table. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.

Food handler card was not available for cook. [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.

Chlorine in three compartment sink measured 25ppm. [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 or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Observed food containers and food equipment stored on floor. [CA] Food and equipment shall be stored at least 6 inches above the floor to prevent contamination.

Observed two dead mice on sticky trap in dry storage room. Observed several dead cockroaches on the floor at the warewash sink and in back preparation area. Observed rodent droppings on the floor in the dry storage room and shelving next to water heater. Observed one rodent dropping on bag of sugar. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Facility must clear out excess products and allow for access to the back wall of the dry storage area. Facility must clear out and ensure that all high and low shelving next to water heater is cleared out and is easily accessible. Items underneath equipment and on sides of equipment must be cleared out and space made to ensure proper cleaning of equipment and facility and to monitor rodent and cockroach activity. All rodent droppings and dead cockroaches must be cleaned and areas where they are found must be sanitized. Due to evidence of both rodents and cockroaches, it is highly advisable that the facility consults with a pest control company.