NEW ROSE INTERNATIONAL MARKET - DELI

one of handsinks with empty paper towel dispenser [CA]refill empty dispensers

several employee belongings such as cell phones on storage racks above food prep area

flavored rice at 75F without timer, operators stated that the item are used within 1-2 hrs [CA]properly use timer, time stamps or record when leaving perishable food between 41-135F

several wiping clothes on food contact surface such as cutting board and work table [CA]maintain wiping clothes in sanitizing solution when not in use

Employee unaware of proper reheating and holding temperatures [CA] Train employees in safe food handling

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

Lack chlorine test paper [CA] Provide chlorine test paper and check chlorine levels daily.

Three items including beef stew are 110-118 at the service line Employee stated that they were reheated and placed on the service 2 hours ago. He did not know he needs to reheat food to 165F. [CA] Reheat items to 165F and maintain at 135 or warmer on the service line. – Items were removed and placed in the oven to reheat to 165F.