BAO BUN CAFE/ BAO BUN HIBACHI

Proper date marking and disposition — Inspector Note: Observed food items ( pork belly, chicken, bao buns) stored in coolers in front service and main kitchen with no date marking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, 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. The PIC will date mark all items to be held longer than 24 hours.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed cold water in the main kitchen handwashing sink. CA: Advised PIC to ensure handwashing sink provides tempered water at a temperature of at least 85ºF (29.4 ºC).

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed PIC wash gloved hands in the vegetable prep sink.

Toxic substances properly identified, stored, used — Inspector Note: Observed lack of first aid supplies and items present stored outside of a kit with the manufacturers label. CA: Advised PIC to obtain first aid kit and ensure it is labelled with the manufacturer’s label and stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.