CAFE HOT WINGS

Observed food employee with gloves grab raw chicken with hands and place raw chicken in the fryer then continue to touch utensils and to go plates without washing hands or changing gloves. 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 when switching between working with raw food and working with ready-to-eat food. COS: Employee washed hands and changed gloves.

Observed food employee rinse hands in the hand sink with water for 2 seconds and turn off faucet. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. COS: Employee re-washed hands.

PIC could not verify employees have been trained on the 5 reportable symptoms nor the 6 reportable illnesses. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;.

Observed hand sink in main kitchen with trash stored inside. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Trash removed.

Facility could not provide written procedures for bodily fluid clean-up. C/A: . A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: EHS provided facility with clean-up procedure.

Observed bulk ice machine located in the front food service with black/pink residue on the walls. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: PIC emptied ice machine; cleaned and sanitized walls.

Observed 8 pots of cooked rice pic stated was cooked 2 days ago and 2 containers of spaghetti sauce pic stated was cooked 3 days ago with no date marking in the walk-in cooler in the main kitchen. C/A: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Date marked.

Observed food employee pick up celery and place celery in to go box and on a plate with their bare hands. Food employee did not use tongs or have on gloves. C/A: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Celery discarded. Employee put on gloves.

Observed shrimp stored uncovered in prep bottom unit. Observed container of raw chicken wings stored uncovered in walk-in cooler.

Observed raw chicken wings in a bowl stored directly on top of cheese in prep top cooler in main kitchen. Observed raw chicken breast packaged stored on top of ready to eat celery in walk in cooler in main kitchen.

Observed large container of rice stored and cold holding on countertop below 41F in main kitchen.

Observed main kitchen's hand sink with dirty dish and trash.

Observed several containers of raw chicken wings stored in walk in cooler uncovered in main kitchen. Observed chicken stored uncovered in reach in freezer in main kitchen.

Observed raw chicken thawing on countertop table in ambient temperature in main kitchen.

Observed bowl of raw chicken wings stored directly on top of ready to eat cheese in prep top cooler of main kitchen.

Observed dust and debris on shelves in main kitchen. Observed accumulation of food and grease near grill area and on outside of coolers and walk in cooler.

Observed plate of diced raw chicken touching bag of hamburger buns and above several bottles of condiments inside of walk in cooler in Main. Observed container of raw beef above bottle of teriyaki sauce in Prep Top cooler in Main. C/A: Raw animal meats shall be stored underneath ready to eat foods to prevent contamination. COS: Raw beef and raw chicken moved below the ready to eat items.

Observed in use dish machine with tray of knife and spoon inside of dish machine with chlorine concentration at dish machine at 0 ppm. Dish machine connected to 2 containers of detergent and 1 container of rinse aid.