House of Lu III

Inspector notes: Observed employee handle raw chicken and wash hands at hand sink without soap in main kitchen. ' C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse und...

Inspector notes: Observed employee beverage cup stored on top of prep top unit 1 in main kitchen without lid creating potential contamination. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Cup discarded.

Inspector notes: 1. Observed wet wiping cloths used to wipe prep areas stored on counter in main kitchen. 2. Observed wiping cloths stored in chlorine sanitizer measuring less than 50ppm in main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Cloth placed in sanitizer bucket remade to 100ppm-chlorine

Inspector notes: 1. Observed can-opener blade soiled stored for use along prep table in main kitchen. 2. Observed black slime accumulation along interior deflector of ice machine in front food service area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: All equipment cleaned and sanitized.

Inspector notes: Observed lower wall in disrepair, deteriorated and damaged near hand-wash sink in front food service area. C/A: Repair area; all physical facilities shall be maintained in good repair.

Inspector notes: Observed several food items stored uncovered, exposed to contamination in WIC, bain-marie units (2), pushcart, and TPHC eggrolls in main kitchen. C/A: Unless actively cooling, all food must stored covered. COS: All food covered.

Inspector notes: Observed containers without handles stored in several bulk dry food items, bulk sauce buckets, and food items in bain-marie coolers in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall have a handle and the handle shall be stored in the food with their handles above the top of the food.

Inspector notes: 1. Observed accumulated ice along ceiling in WIF in main kitchen. 2. Observed accumulated debris and dirt along floor of WIF in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: 1. Observed server fill sanitizer bucket at hand-wash station along front food service area. 2. Observed cook fill cooking pot with water at hand-wash station in main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: Employees informed of hand-wash station uses.

Inspector notes: 1. Observed container of food stored inside large ice machine with ice along front food service area and black accumulations along interior deflector. 2. Observed container of lemons stored in ice bin with ice along front food service area. C/A: Remove food containers and maintain free of soil. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Ice discarded from both units; both units cleaned and sanitized.

Inspector notes: Observed several in-use spray bottles throughout main kitchen and along front food service area not labeled with contents. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: All bottles labeled.

Inspector notes: Observed employee food items stored comingled and in contact with service foods in Baine-marie coolers (2) and in WIC in main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Food stored properly.

Inspector notes: Observed food items stored directly on the floor in WIC and WIF in main kitchen. C/A: food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: Food stored correctly.

Inspector notes: Observed several employees performing food preparations in main kitchen without hair restraints. C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Inspector notes: Observed gaskets of Baine-marie coolers (2) in main kitchen heavily soiled with accumulated black debris and residue. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed raw eggs and raw chicken stored above large containers of RTE sauces in WIC in main kitchen. C/A: All RTE foods must be stored above raw foods to prevent cross contamination. COS: All food items rearranged correctly.

Inspector notes: Per PIC, facility does not have probe thermometer to verify temperatures of food for food safety. C/A: Obtain thermometer; Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04.

Inspector notes: Observed food splatter along walls throughout main kitchen primarily near rice cooker. C/A: Clean areas; the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.