HOUSE OF LU III

Personal cleanliness — Inspector Note: Observed several employees preparing and handling food in main kitchen without hair restraints. 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. *PIC states hair restraints will be provided by end of day.

In-use utensils: properly stored — Inspector Note: 1. Observed ice scoop handle stored in contact with ice at ice bin at drink machine in front food service server area. 2. Observed bowl without handle stored in sugar in large bulk container near WIF and in cooked boneless chicken near grill all in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Ice discarded and utensils removed.

Adequate ventilation and lighting; designated areas used — Inspector Note: 1. Observed employee beverage stored inside prep cooler 2 and employee beverages and food stored on several shelves comingled with service food in WIC in main kitchen. 2. Observed employee cell phone stored on shelf with service utensils and foods in main kitchen near fryer. C/A: Areas designated for employees to eat, drink, store food, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Designated area created; all employee items stored properly.

Food stored covered — Inspector Note: Observed several food items/ingredients stored uncovered, exposed to contamination in bottom of prep top coolers (rice pasta, green onions, etc), on pushcart (salt, msg, sugar, etc.), in TPHC container near grill (boneless chicken) all in main kitchen; observed container of uncovered tea in front food service server area. C/A: Unless actively cooling, all food must stored covered. COS: All food covered.

Wiping cloths: properly used and stored — Inspector Note: 1. Observed wet wiping cloths used to wipe prep areas stored on counter in main kitchen. 2. Observed wiping cloths stored in chlorine sanitizer measuring less than 50ppm in main kitchen. C/A: 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. COS: Cloth placed in sanitizer bucket remade to 100ppm-chlorine

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee beverage cup stored on top of prep top unit 1 in main kitchen without lid creating potential contamination. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Cup discarded.

Hands clean and properly washed — Inspector Note: Observed employee handle raw chicken and wash hands at hand sink without soap in main kitchen. ' 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; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (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, 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; (iv) Thoroughly rinse under clean, running warm water; 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. 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: EHS demonstrated proper hand-washing; employee properly washed hands.