Meet Bowl

Inspector notes: Observed employee wash hands without using soap at hand sink in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. 2. 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...

Inspector notes: 1. Observed employee touch soiled surface wearing gloves, remove gloves, put on new gloves and prepare food in main kitchen. 2. Observed employee wearing gloves touch touchscreen monitor and return to preparing food along front food service area. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or elec...

Inspector notes: Observed corndog batter cold holding on counter at 64F in main kitchen. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below during cold holding. COS: Per PIC batter out less than 2-hours; batter placed on ice and in freezer to rapidly cool to 41F.

Inspector notes: Observed rice noodles hot holding in crock in main kitchen at below 135F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food hot held shall be maintained at 135°F or above. COS: Per PIC, rice noodles out of temperature less than an hour. Food reheated; see corrective action in temperature section.

Inspector notes: 1. Observed ice scoop handle in contact with ice in ice cooler along front food servive area. 2. Observed scoop handles in contact with dry powders on counter of front food service area. 3. Observed in-use utensils stored in containers of stagnant water measuring 70-90F in main kitchen and along front food service area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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; 3.On a clean portion of t...