Urban Hai

Food properly labeled; original container — Inspector Note: observed several food containers and squeeze bottles missing labels with common names on the. These containers housed sauces, seasons, and raw animal food product. CA: (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Wiping cloths: properly used and stored — Inspector Note: Observed damped wet cloths stored on make tables throughout kitchen. code:Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: COS: PIC stored wet wiping cloths inside of sanitizer buckets.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at hand wash station. COS-PIC went to get paper towels from bar area. EHS advised PIC to keep paper towels at hand wash at all times.

Proper date marking and disposition — Inspector Note: During routine inspection observed several containers throughout the facility not properly labeled with prep date or discard date. on, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. advised manager to implement an organized system to ensure employees are properly date marking.

Wiping cloths: properly used and stored — Inspector Note: Observed damped wet cloths stored on make tables throughout kitchen. code:Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: COS: PIC stored wet wiping cloths inside of sanitizer buckets.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use sauce cups stored in seasoning containers. COS: Advised pic single-service and single-use articles may not be reused. PIC removed the articles from containers

Gloves used properly — Inspector Note: during the inspection EHS observed the meal perp personnel washing his hands with used gloves on without soup. COS: employee was advised to discard the glove and rewash his hands with soap and water.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at hand wash station. COS-PIC went to get paper towels from bar area. EHS advised PIC to keep paper towels at hand wash at all times.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During routine inspection observed ice machine heavily soiled with black organic matter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CA: Advised manager to ensured ice machine is clean frequently to prevent excessive buildup.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishwasher inability to sanitize dishes with either sanitizing solution(quat, chlorine etc.) or 180*F hot water. CA: Advised PIC to figure out dishwasher's cleaning method and contact the provider to have unit serviced.

Proper date marking and disposition — Inspector Note: During routine inspection observed several containers throughout the facility not properly labeled with prep date or discard date. on, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. advised manager to implement an organized system to ensure employees are properly date marking.