Meet Bowl

Inspector notes: Observed employee wash hands without using soap at hand sink in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. 2. 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; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails...

Inspector notes: 1. Observed employee touch soiled surface wearing gloves, remove gloves, put on new gloves and prepare food in main kitchen. 2. Observed employee wearing gloves touch touchscreen monitor and return to preparing food along front food service area. 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 and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or elec...

Inspector notes: Observed corndog batter cold holding on counter at 64F in main kitchen. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below during cold holding. COS: Per PIC batter out less than 2-hours; batter placed on ice and in freezer to rapidly cool to 41F.

Inspector notes: Observed rice noodles hot holding in crock in main kitchen at below 135F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food hot held shall be maintained at 135°F or above. COS: Per PIC, rice noodles out of temperature less than an hour. Food reheated; see corrective action in temperature section.

Inspector notes: 1. Observed ice scoop handle in contact with ice in ice cooler along front food servive area. 2. Observed scoop handles in contact with dry powders on counter of front food service area. 3. Observed in-use utensils stored in containers of stagnant water measuring 70-90F in main kitchen and along front food service area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of t...

Inspector notes: Observed several ready to eat TCS foods stored for more than 24-hours without 7-day expiration in WIC (mozzarella cheese on sticks, tofu, cooked chicken, cooked bean sprouts) in main kitchen. C/A: 1. 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. 2. refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service esta...

Inspector notes: 1. Observed soiled meat slicer and tomato slicer stored as clean in main kitchen. 2. Observed black and pink accumulation along interior deflector inside ice machine. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All equipment cleaned and sanitized.

Inspector notes: Observed no probe thermometer on-site to verify food temperatures throughout facility. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04.

Inspector notes: Observed employee foods stored on top of and amongst food service foods in WIC in main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Inspector notes: Observed no thermometer to measure internal temperature of several cold holding units along front food service area. C/A: Cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.

Inspector notes: 1. Observed soiled walls, shelving, and floors inside WIC in main kitchen. 2. Observed soiled floor inside WIF in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: 1. Observed accumulated dust along ceilings throughout main kitchen. 2. Observed large hole in wall near mop sink in main kitchen. C/A: Repair and clean areas; All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector notes: Observed employee drinking bottle of water in front food service prep 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 informed and discontinued drinking in prep area.

Inspector notes: Observed insufficient lighting in WIC in main kitchen; very dark near back of cooler, food items not easily visible. C/A: . At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;