FIRE STONE CHINESE CUISINE

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several buckets of sauce (soy sauce, chili sauce, cooking oil), a bucket of cooked mushrooms, and a container of broccoli stored on the floor by the walk-in cooler in the main kitchen. C/A: food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor. COS: buckets and container removed from the floor

In-use utensils: properly stored — Inspector Note: Observed scoops without the handles stored in several bulk storage containers (2 containers of flour, 2 containers of rice, and a container of sugar) located in the main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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; COS: scoops removed; discussed only using handles with scoops

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed 2 separate food employees wash hands in the 3-compartment sink located in the main kitchen. C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: both employees re-washed hands and EHS discussed proper hand wash procedures.