2-401.11; Core; Employee food and drinks stored above and mixed in with facility food on dry storage shelving and on food prep surfaces. Employee food and drinks shall be stored in designated areas where the contamination of food, clean equipment, utensils, linens, single-service/single-use articles cannot result.
0.0
8.
2-301.14; Priority; A gloved employee observed cracking raw shell eggs, and subsequently touched cooler handles, clean tongs and other kitchen surfaces with the soiled gloves intact. No glove change OR handwashing observed. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, and after engaging in any activity that may contaminate the hands. CDI - EHS spoke with PIC and educated on handwashing procedures. PIC to further educate all employees on proper handwashing procedures.
2.0
16.
4-602.11; Core; Ice machine shoot soiled with black and pink growth. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
1.5
16.
4-501.114; Priority; Dish machine dispensing 0 ppm of chlorine. Chlorine shall register 50-200 ppm to effectively sanitize. CDI - A new sanitizer container hooked up to dish machine. Dish machine dispensing 50-200 ppm.
0.0
16.
4-601.11 (A); Priority Foundation; Various metal containers stored as clean (across from the chicken prep area) soiled with raw chicken and debris. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned. EHS recommends storing these containers in a different location, where contamination is less likely to occur.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple containers of raw chicken holding 42-45 F in prep coolers. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Bags of ice added.
1.5
28.
7-209.11; Core; A first aid kit stored above a food prep area. Personal care items shall be stored to prevent contamination. Store personal care items in a designated employee area.
0.0
28.
7-207.11; Priority; Aspirin and other personal supplements stored on prep surfaces with facility food. Employee medications shall be located to prevent the contamination of food, clean equipment, linens, single-service and single-use articles. CDI - Medications moved to a designated employee area.
0.0
41.
3-304.14; Core; Sanitizer buckets stored on the floor. Additionally, wet wiping cloths observed on prep surfaces. Containers of chemical sanitizing solutions shall be stored up off the floor. Wet wiping cloths shall be stored in sanitizer buckets unless actively in-use. Buckets moved up off the floor and cloths placed in buckets.
0.5
43.
3-304.12; Core; Multiple containers of in-use utensils stored in soiled, stagnant water at 77 F. If stored in water, the water shall be held hot at 135 F or above. Containers dumped and moved to be cleaned at the 3-compartment sink.
0.5
49.
4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust.
0.0
56.
6-305.11; Core; Employee cell phones stored on prep surfaces. Suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
3-302.11; Priority; Raw chicken stored above RTE (ready-to-eat) cabbage in the walk-in cooler. Store raw foods below RTE foods to prevent cross contamination. CDI - Cabbage moved above raw chicken.
0.0
16.
4-601.11 (A); Priority Foundation; Various utensils, lids and containers stored as clean soiled with sticker residue, food and debris. Equipment, food-contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Items moved to be thoroughly cleaned.
1.5
16.
4-602.11; Core; Ice machine baffle soiled with pink growth. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
0.0
16.
4-501.114; Priority; Dish machine dispensing 10 ppm of chlorine. Chlorine shall register 50-200 ppm to effectively sanitize. Call in for repair. VR - EHS will return to ensure 50-200 ppm can be reached. In the meantime, facility may wash and rinse using the dish machine, and complete the sanitizing step at the 3-compartment sink.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Multiple containers of raw chicken holding 42-45 F in prep coolers. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Ice added.
1.5
23.
3-501.17; Priority Foundation; White rice and boiled eggs stored in a prep cooler with no date mark present. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date, and they shall be held for 7 days maximum. CDI - Dates unknown by PIC. Foods voluntarily discarded.
0.0
24.
3-501.19; Priority Foundation; A container of white rice stored at room temperature. Refer to temperature chart above. Facility holds on time control for fried rice, but no procedures available for review, and no timestamp present. CDI - Rice voluntarily discarded. TPHC (Time as a Public Health Control) procedures provided, if rice is to be stored at room temperature. Rice may be stored at room temp. for up to 4 hours.
1.5
41.
3-304.14; Core; Sanitizer buckets stored on the floor. Containers of chemical sanitizing solutions shall be stored off the floor. Buckets moved up off the floor.
0.5
43.
3-304.12; Core; Multiple containers of in-use utensils stored in stagnant water at 65 F. If stored in water, the water shall be held hot at 135 F or above. Containers dumped and moved to be cleaned at the 3-compartment sink.
3-501.19; Priority Foundation; A container of white rice stored at room temperature. Refer to temperature chart above. Facility holds on time control for fried rice, but no procedures available for review. CDI - TPHC (Time as a Public Health Control) procedures provided, if rice is to be stored at room temperature. Rice may be stored at room temp. for up to 4 hours. Rice removed from temperature control at 12 pm, to be discarded by 4 pm.
0.0
33.
3-501.15; Priority Foundation; Cooked kimchee (purchased from H-Mart, an approved supplier) cooling improperly in the walk-in cooler. Container wrapped tightly with plastic wrap, a lid, and stored on top of additional containers that were previously cooled. Cool hot foods by loosely covering or leaving uncovered if protected from overhead contamination. CDI - Ice bath created, and plastic wrap and lid removed.
0.5
41.
3-304.14; Core; Sanitizer buckets stored on the floor. Containers of chemical sanitizing solutions shall be stored off the floor. Buckets moved up off the floor.
0.5
44.
4-901.11; Core; A few dishes stacked wet. After cleaning and sanitizing, equipment & utensils shall be arranged to air dry prior to stacking.
0.0
53.
5-501.17; Core; Receptacle in women's rest room was not covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
