| 128 |
Hand cleaning and drying procedure |
critical |
1. Observed food worker rinse hands in the hand sink less than 20 seconds without soap and used a cloth towel to dry hands. Direct4ed food worker to re-wash hands. |
| 177 |
Food storage (critical) |
critical |
1. Boxes of takeout containers stored on the floor in the back area, elevate at least 6 inches or higher. |
| 199 |
Thawing of food |
noncritical |
1. Thawing frozen whole chickens in the 2-bay sink without cool, running water over them for proper thawing because the sink leaks below. Change the thawing method until the sink leak is repaired. |
| 324 |
Plumbing system maintained in good repair (non-critical) |
noncritical |
1. 2-bay sink leaks, repair leak to prevent water attraction for pests and rodents. |
| 347 |
Hand drying provisions |
noncritical |
1. No paper towels present at both front kitchen hand sinks, ensure hand sinks are properly stocked for washing hands. Manager corrected onsite. |
| 426 |
Maintaining premises of unnecessary items and litter |
noncritical |
1. Two pieces of equipment stored in the back are soiled with physical debris that are not in use at this establishment. Okay to keep extra equipment onsite, but they need to be cleaned and maintained to prevent miscellaneous contamination or harbor pests and rodents. |
| 431 |
Physical structures; restrictions and frequency of cleaning |
noncritical |
1. Sweep and mop the floors under the corner dry shelving. 2. Sweep and mop under the prep table and coolers, heavy food debris that is a viable source of food for pests and rodents. |