Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash - Observed employee with gloves on (on cook line preparing food) touch face with glove and take dish over to 3 compartment. Employee then washed and rinsed container with gloves on, no sanitizer step, and returned to the cook line with the container. Gloves were removed, new gloves put on, and employee began handling food without washing hands. Educated employees about when to wash hands.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities - Currently establishment has one hand wash sink in the kitchen that is in a very tight fitting location. Inspector has to turn sideways to reach sink. PIC will modify sink so it is more accessible or add an additional sink to kitchen. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance - When inspector arrived bar hand sink was being used to store water pitchers and the kitchen hand sink was blocked by a broom and dust pan. PIC moved items and will ensure that hand sinks are accessible at all times.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination - In walk-in refrigerator raw pooled eggs were being stored above a box of corn. In prep unit raw shrimp was being stored over garlic. PIC re-arranged items so cross contamination would not occur. Refer to posted storage charts.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning - Observed employee wash and rinse a container and take the container back to the prep table for use without sanitizing container. PIC will educate employees about washing, rinsing, and sanitizing all equipment prior to use.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding - Insufficient refrigeration to continue operating. Walk-in was holding at 56*F and all food was between 52-56*F. Also, a prep table across from cook line was holding foods at 58*F and unit was holding at 57*F. PIC said they had been having issues with units over the weekend and service was called on Sunday to fix unit. Unit was working on 7/23, per owner, but nobody had checked unit the day of inspection. All TCS food was discarded. Food included: Pooled eggs, raw shrimp, tofu, rice noodles, raw shelled eggs, leafy greens/cut cabbage, curry sauces with coconut milk from can, egg rolls, half and half, cooked chicken, raw chicken, bean sprouts, cream cheese. Service was called to repair unit and unit was holding at 41*F by the time inspector left.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage - Observed degreaser and Comet cleaner being stored above dish machine and dishes. PIC will store all chemicals in an area where contamination will not occur.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment - Insufficient refrigeration to continue operating. Walk-in was holding at 56*F and all food was between 52-56*F. Also, a prep table across from cook line was holding foods at 58*F and unit was holding at 57*F. PIC said they had been having issues with units over the weekend and service was called on Sunday to fix unit. Unit was working on 7/23, per owner, but nobody had checked unit the day of inspection. All TCS food was discarded. Food included: Pooled eggs, raw shrimp, tofu, rice noodles, raw shelled eggs, leafy greens/cut cabbage, curry sauces with coconut milk from can, egg rolls, half and half, cooked chicken, raw chicken, bean sprouts, cream cheese. Service was called to repair unit and unit was holding at 41*F by the time inspector left.