HOUSE OF LU 2

Personal cleanliness — Inspector Note: Observed food prep employee actively cooking with no hair restraint on in main kitchen. C/A-Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS- Employee put on hair net.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in sanitizer bucket at 10ppm chlorine in main kitchen. Observed wiping cloth stored on food prep employee hip. Observed wet wiping cloth stored on counter top in main kitchen. C/A-Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. 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. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. COS- Sanitizer bucket remade to 50ppm chlorine, wiping cloth on employee and wet wiping cloth placed completely submerged in sanitizer bucket.

Food separated and protected — Inspector Note: Observed diced vegetables (onions, carrots, and chives) in prep top 2 stored in front of raw beef and raw shrimp. Observed liquid eggs stored above 2 bowls of cooked chicken in prep bottom 2. C/A- Food shall be protected from cross contamination by storing food based on minimum internal cook temperatures. COS- Diced vegetables were moved in front of other RTE food and raw chicken was placed in front. Pooled eggs were stored on bottom shelf on prep bottom 2.

Food stored covered — Inspector Note: Observed several items throughout main kitchen and server station uncovered shredded cabbage in prep bottom 1, sauces in prep bottoms 2, flour under counter top by fryer, pitchers (x3) in serve station. C/A-Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS- All items covered with plastic wrap or lids

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink slime build up in soda nozzle in fs bar area. Observed employee rinsing off two ladles and pan in prep sink. C/A- A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, COS- Soda nozzle washed and sanitized. The two ladles and pan were placed at 3 comp to be washed rinsed and sanitized.