Cafe Hot Wings

Hands clean and properly washed — Inspector Note: 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

Hands clean and properly washed — Inspector Note: 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.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: 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.

Management knowledge, responsibilities, reporting — Inspector Note: 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;

Adequate handwashing facilities supplied & accessible — Inspector Note: 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

Response procedures for vomiting & diarrheal events — Inspector Note: 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

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Proper date marking and disposition — Inspector Note: 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