FORTUNE COOKIE

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloths soiled in food debris stored along equipment on the cook line. CA: Advised PIC in between use wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC removed all wiping cloths and placed inside sanitizer solution

In-use utensils: properly stored — Inspector Note: Observed 1 scoop and one set of tongs down inside bulk container of chips with the handle in direct contact. CA: Advised PIC in between pauses of food service handles 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: PIC removed the scoop and tongs and placed at the 3-compartment sink to be re-washed and sanitized utensils

In-use utensils: properly stored — Inspector Note: Observed plastic cups used as scoops stored down inside bulk containers of seasoning. CA: Advised PIC 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: PIC removed all containers and discarded

Nonfood-contact surfaces clean — Inspector Note: Observed heavy black debris and rust along the green racks inside the walk-in cooler and heavy dust debris on the green rack next to the dish pit. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Insects, rodents, and animals not present — Inspector Note: Observed the back door screen door in disrepair with holes in the screen and gaps between the floor. CA: Advised PIC xcept as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting;