Proper eating, tasting, drinking, or tobacco use

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Employee observed drinking out of a open cup while working in the kitchen. PIC will ensure that employees do not eat or drink around food preparation or service.

Hands clean & properly washed

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure Employee observed washing her hands for less than 10 seconds. Employees will wash hands for 20 seconds using soap to lather . Discussed proper hand washing procedure with PIC.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance Observed dirty equipment stored in the handsink on the prep line. PIC removed equipment. Hand sink is only used for washing hand and will remain unblocked at all times of operation.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Raw chicken, shrimp, and eggs are openly stored above ready-to-eat lettuce. PIC moved lettuce away from raw foods to prevent contamination. Discussed proper storage protocol with PIC. Ice used to make tea is stored near and below handwashing sink. Discussed with PIC about moving ice to prevent contamination. Dirty Ice bags were stored on top of ice used for consumption in the ice machine. Owner will removed bags and clean and sanitize ice machine.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness No sanitizer is being used in washing dishes or equipment. Explained to staff how to used sanitizer and the procedure for sanitizing equipment at the proper concentration. PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency Deli slicer last used yesterday, per PIC, was observed soiled with meat debris on food contact surfaces and throughout. Clean and sanitize equipment prior to re-inspection. Discussed cleaning procedure with PIC.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling Cooked rice noodle measuring 68*F observed cooling on the table at room temperature. PIC said that the noodles had been cooling for 30 min. After an hour told the owner to put the noodles in the cooler again, owner made sure noodles were put in the walk in cooler.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Rice in a pan on the counter is held at 55*F. PIC put the rice back into the walk-in cooler. Discussed proper cold holding procedures with owner.

Thermometers provided and accurate

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices No probe food thermometer was in facility at time of inspection. Owner will purchase thermometer for use in the kitchen.

Food properly labeled, original container

Core-3-302.12, C: Food Storage Containers Identified with Common Name of Food Storage bin of white powder does not have a label to identify it. Owner will label containers with a common name of food.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Knives and grill tools observed stored in crack between prep coolers as well as in a dirty tray. Rice scoops and stirring implements observed stored in water in-between uses. In-use utensils must be stored in a clean and not water-filled area.

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices No test strips are available for use in the facility. PIC will purchase test strips for sanitizer as soon as possible.

Plumbing installed; proper backflow devices

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Atmospheric Vacuum Breaker on the mop sink is broken open and must be repaired or replaced prior to next inspection.