NOONOKABAB

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS PERFORMING MULTIPLE TASKS AT COOKLINE. OBSERVED FOOD HANDLER PLATING COOKED RICE INTO A TRAY PAN WHILE GLOVES ON THEN WIPED GLOVES ON PANTS/APRON IMMEDIATELY CONTINUED TO PREPARE FOODS AND NO HANDWASHING; OBSERVED OTHER FOOD HANDLER WASHING HIS HANDS WHILE GLOVES ON AND CONTINUED TO HANDLE READY-TO-EAT FOODS.INSTRUCTED TO WASH HANDS AFTER ANY AND EVERY POSSIBLE CONTAMINATION. PRIORITY VIOLATION 7-38-010, CITATION ISSUED.

Code 8

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE 6-DOOR STAND-UP COOLER IN THE MAIN KITCHEN PREP AREA THE SAID COOLER WITH AN AIR TEMPERATURE OF 41.2F AT THIS TIME. OBSERVED CONTAINERS OF CREAMY GARLIC SAUCE MADE ON SITE INTERNAL TEMPERATURES RANGING FROM (47.0-50.1F) AND RED SAUCE WITH (GARLIC, CILANTRO, TOMATO SAUCE) MADE ON SITE INTERNAL TEMPERATURES RANGING FROM (46.6F-50.0F). MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30#'S OF FOOD WORTH $200.00. INSTRUCTED MANAGER,(TCS FOODS) MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AND HOT HOLDING TEMPERATURE OF 135 F OR HOTTER AT ALL TIMES. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.

Code 22

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS IN THE FRONT PREP AREA WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC.)

Code 37

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THE 2 REAR SIDE EXIT DOORS WITH GAP OPENINGS APPROX: 1/4 INCH AT BOTTOM RIGHT CORNER OF EXIT DOOR AND SIDE FRAME OF DOOR.INSTRUCTED TO MAKE BOTH SAID DOORS TIGHT FITTING TO PREVENT PEST ENTRY AND TO MAINTAIN.

Code 38

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES.

Code 47

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKET INSIDE OF THE 6-DOOR STAND-UP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND TO MAINTAIN.

Code 47

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN INTERIORS OF PREP COOLERS,INTERIORS AND EXTERIORS OF OF THE DISH MACHINES AND MAINTAIN.

Code 49

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LARGE POTS USED TO COOK FOODS IN THE FOOD PREP AREA.INSTRUCTED TO PROVIDE PROPER PROCEDURE FOR WASHING, RINSING, AND SANITIZING OR PROVIDE SMALLER POTS THAT CAN BE FULLY SUBMERGED IN THE 3-COMPARTMENT SINK.

Code 48

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER LEAKS AT BASE OF FAUCETS AT 2 DISHWASHING 3-COMPARTMENT SINKS.INSTRUCTED TO REPAIR PLUMBING LEAKS AT BOTH SAID 3-COMPARTMENT SINKS AND MAINTAIN.

Code 51

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO REPAIR THE BROKEN FLOOR AREAS IN FRONT OF THE 3-COMPARTMENT SINKS IN THE DISHWASHING AREA AND MAINTAIN IN GOOD REPAIR.

Code 55

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOODS/FILTERS TO REMOVE EXCESSIVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.

Code 56

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENTILATION COVER IN EMPLOYEE UNISEX WASHROOM AND MAINTAIN.

Code 56