STEINBECKS

In-use utensils: properly stored — Inspector Note: Observed single use plastic cups being used as scoops in a food container of flour, rice, and mixed flour. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed two stacks of metal food containers and pans stacked on the drying rack while wet without being properly air dried. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris and buildup on the walls in the main kitchen. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a plastic container of utensils sitting in the hand-washing sink upon arrival. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Food employee removed plastic container of utensils to dish area.

Food stored covered — Inspector Note: Observed food containers of cooked chicken, diced chicken, and chicken breasts stored in the prep top cooler without any lids or coverings. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple wet food containers and pans stacked on the shelves without being properly air dried. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Nonfood-contact surfaces clean — Inspector Note: Observed a shelf holding food containers or flour lined with aluminum foil and another shelf holding vegetable oil lined with cardboard in the main kitchen. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris and buildup on the floor in the main kitchen. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Upon arrival, observed no Person-In Charge at facility. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the food code.

Food stored covered — Inspector Note: Observed food containers of pickles and tempura stored in the prep top cooler without any lids or coverings. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination. COS: Food employee provided lids for each food container stored in the prep top cooler.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black and pink slimy substances along the lip panel of the ice machine in the main kitchen. CA: Equipment, food-contact surfaces and utensils shall be cleaned. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment. Advised to burn ice and clean ice machine before using.