Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash Observed employee touch telephone earpiece with hand and return to preparing food without washing hands. Employee properly washed hands, upon inspector's request. Ensure hand-washing occurs after hands have been contaminated, including contamination caused by touching personal electronics.

No bare hand contact with RTE foods or approved alternate method properly followed

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods Observed employee touching basil and bean sprouts with raw hands to put on plate and serve to customers. Employee discarded food items at time of inspection. Ensure ready-to-eat foods are never touched by bare hands. Wear non-latex gloves when handling ready-to-eat foods.

Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.12, Pf: Hand Drying Provision Observed hand-washing sink in kitchen with no hand drying provision provided. Person in charge supplied paper towels at time of inspection. Ensure hand-washing sinks are always supplied with paper towels or another approved hand drying provision.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Observed cooked pork and cooked egg rolls with internal temperatures between 50-55 degrees F stored in food preparation table cooler in kitchen. Person in charge stated food items had been in cooler for more than a day. Person in charge disposed of food items at time of inspection. Ensure Time/Temperature Control for Safety (TCS) food items maintain an internal temperature of 41 degrees F or less.

Toxic substances properly identified, stored, and used

Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator Observed a large container of pesticide stored in kitchen on floor next to hand-washing sink. Person in charge disposed of pesticide at time of inspection. Ensure all pesticides are applied by a certified pest control applicator and not stored in establishment.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Observed food preparation table cooler in kitchen to have an ambient air temperature of 50 degrees F. Person in charge removed all Time/Temperature Control for Safety (TCS) food items at time of inspection. Have cooler repaired by a refrigeration technician prior to re-inspection in order to ensure cooler maintains an ambient air temperature below 41 degrees F.

Approved thawing methods used

Core-3-501.13, C: Thawing Observed frozen soup broth thawing in large buckets at room temperature. Person in charge moved the buckets to the cooler at time of inspection to finish thawing. Ensure thawing happens in cooler and never thaw food items at room temperature.

Insects, rodents, & animals not present; no unauthorized persons

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed several live and dead German cockroaches throughout establishment. Person in charge did not have pest control records available at time of inspection. Ensure pest control is performed by a certified pest control specialist and have receipts available for re-inspection.

Single-use & single-service articles: properly stored and used

Core-4-903.11(A) and (C), C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Single-Use/Single-Service Items Observed boxes of plastic cups stored on floor in dry storage area. Person in charge moved the cups to the shelf at time of inspection. Ensure single-use items are stored at least six inches off the floor at all times.

Gloves used properly

Core-MCEHC Chap. 8, Sec. 2, Reg. 5d, C: Latex Gloves Observed latex gloves being used in kitchen. Person in charge instructed to remove all latex gloves and replace them with non-latex food preparation gloves.

Adequate ventilation & lighting; designated areas used

Core-6-202.11, C: Light Bulbs, Protective Shielding Observed lights in kitchen with no protective shielding around light bulbs. Person in charge instructed to purchase protective shielding for all lighting in food preparation and storage areas.