October 05, 2009 (Risk Factor Assessment)

• 2-401.11(A) - Corrected During Inspection Critical A food employee was observed eating where they may contaminate food, clean equipment, utensils or other items needing protection.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: precooked meats in soup bowl prior to pouring of broth
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: ground beef stored over rice papers in coolerand chicken stored over packaged lemon grass in freezer
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods.
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: small wonton in cooking pot observed at 128F
  Potentially hazardous foods shall be hot held at a temperature of 135F or above to prevent potential bacterial growth
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Fish balls in RI Unit observed at 49F
  ALL potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: egg roll in cooler
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business.
• 7-102.11 - Critical Working containers of blue cleaning solution were not labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-201.11(A) - Corrected During Inspection Critical Observed fuel canister stored adjacent to sauce on shelf.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials