PONKO CHICKEN

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in sanitizer bucket with 0pppm chlorine in front food service area. CA: Wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration of 50-100ppm chloring. COS: Sanitizer bucket was remade to 100ppm chlorine.

Washing fruits and vegetables — Inspector Note: Observed sanitizer bucket sitting in vegetable prep sink in main kitchen. C/A: except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: Bucket removed and sink cleaned and sanitized.

Food stored covered — Inspector Note: Observed multiple trays of breaded chicken and tofu stored uncovered in the cooler in main kitchen. Observed three trays of sauces stored uncovered on steam table in main kitchen. CA: Food shall be kept covered to protect against overhead contamination. COS: All items were covered.

Washing fruits and vegetables — Inspector Note: Observed hood ventilation grate soaking in vegetable/fruit prep sink in main kitchen. C/A: except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: Equipment removed and sink cleaned and sanitized.

Hands clean and properly washed — Inspector Note: 1. Observed employee touch glasses on face wearing gloves and return to preparing raw chicken in main kitchen. 2. Observed employee wearing gloves touch phone charger and touch clean counters and equipment in main kitchen. 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; (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 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; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. COS: Employee washed hands.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no QAC test strips on-site to verify sanitizer concentration within facility. C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Hands clean and properly washed — Inspector Note: 1. Observed employee return to kitchen from dining area and put on gloves and handle clean equipment in main kitchen without washing hands. 2. Observed employee handle chemical spray bottle then handle clean equipment and food in main kitchen. 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; (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 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; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. 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: Both employees washed hands.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at hand-sink along front food service area or main kitchen. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels provided.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at hand-sink in main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap provided.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods along front food service area cold holding holding at above 41F. C/A: All TCS foods must be maintained at 41F and below during cold holding. COS: Cake cups discarded and food in prep top cooler out of temperature less than 4-hours per PIC; Items placed on ice-see temperature section for corrections.

Proper hot holding temperatures — Inspector Note: Observed several TCS foods hot holding at below 135F in main kitchen (**see asterisks**). C/A: All TCS foods hot holding must be maintained at 135F and above. COS: Food discarded.