FUGU EXPRESS

In-use utensils: properly stored — Inspector Note: Observed several containers of stagnant room temperature water holding scoops in front service and main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. COS: Water replaced with clean boiling water

Hands clean and properly washed — Inspector Note: Observed the following: -Employee wash a dish, put on gloves, then proceed to touch various equipment in main kitchen without washing hands beforehand. -Employee eat food, put gloves on, the proceed to touch various equipment in main kitchen without washing hands beforehand. 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 P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS: Manager instructed employee to wash their hands.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee eating food and drinking (open cup) at the prep table in main kitchen. 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 resumed their meal in the dining area.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the only hand sink in main kitchen completely blocked by a pile of boxes. Observed the hand sink in front service being used as a dump sink and also being used to wet cloths. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. COS: EHS informed manager and employees to only use the hand sink for handwashing.