MR. WONTON

Observed raw chicken and raw beef stored above sauces in walk in cooler. Observed raw chicken stored above cooked chicken in reach in cooler. C/A: All RTE foods must be stored above raw foods to prevent cross contamination. COS: PIC moved all raw meat below RTE foods at time of inspection.

Observed several food items in WIC and RIC in main kitchen stored uncovered, exposed to potential contamination. C/A: Unless cooling, all foods must be stored covered. COS: PIC covered all foods at time of inspection.

Observed raw shell eggs and raw shrimp stored above noodles in walk in cooler in main kitchen. C/A: All RTE foods must be stored above raw foods to prevent cross contamination. COS: PIC moved raw chicken and eggs below noodles at time of inspection.

Observed employee drink stored on food prep table where food was actively being prepped. C/A:Employees shall consume food only in approved designated areas separate from food. COS: PIC moved drink away from food and food contact surfaces at time of inspection.

Observed food employee handle raw pork and then touch clean utensils (knife) and single service items (plastic wrap). Observed employee rinse hands in 3-compartment sink after touching raw food (pork). C/A:Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P COS: knife placed in 3-comp sink, plastic wrapped discarded and employee washed hands with soap and water in the hand sink. Discussed when to wash and cleaning procedures.

Observed prep/vegetable sink being used as dish storage. C/A: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only.

Observed food employee eating fruit at the prep table in the main kitchen area. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: employee stopped eating food in main kitchen, EHS discussed with PIC/owner about designated areas.

Observed several raw eggs stored above RTE sauces in WIC in main kitchen. C/A: All RTE foods must be stored above raw foods to prevent cross contamination. COS: Items rearranged.

Observed pipes under hand-wash station in main kitchen leaking large amounts of water onto floor. C/A: Repair plumbing; A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed several food items in WIC and RIC in main kitchen stored uncovered, exposed to potential contamination. C/A: Unless cooling, all foods must be stored covered. COS: All foods covered.

Observed in-use wiping cloths stored along prep tables in main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Wiping cloths stored in sanitizer.