SANTOU KA - KITCHEN

Handwash sink located towards the back of the kitchen was partially obstructed by equipment stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and readily accessible for employees to wash their hands when required. [COS] Employee relocated equipment obstructing the sink.

Rubber gasket on door of reach-in cooler nearest the cook line is in disrepair. [CA] Replace damaged gasket on refrigeration unit and maintain in good repair.

Potentially hazardous foods, cut pork, that are subject to time rather than temperature are not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of a 4 hour period where it shall be discarded if not used/served. [COS] Employee time-marked the food.

Floor sink located at the ice machine has accumulation of black mold-like debris. [CA] Frequently clean nonfood contact surfaces or as needed to prevent accumulation of debris.

Boiled and peeled eggs inside the upright reach-in cooler are fully covered and while still cooling and measured at 55F. [CA] Potentially hazardous foods that are still cooling shall be kept uncovered or loosely covered to allow to proper and rapid cooling.

Chlorine sanitizer for wiping towels is measured at over 200 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Employee observed cleaning dirty utensils at the sink and then attempts to handle cleaned utensils on the other end of the dishwasher without washing hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to handling clean food contact equipment. [COS] Employee stopped and asked to properly wash hands.