Arusuvai Kitchen

Inspector notes: Observed the front and back doors to the establishment with gaps on all sided. The door needs to be sealed properly to reduce risk of pests. Re-seal the doors before next routine inspection

Inspector notes: Observed that the employees in the kitchen and front of house were working with food (cutting, adding dates, moving in and out of the cold-holding units, plating the food, cooking) while also doing various other tasks (helping customers at register, cleaning up, tec) without washing hands between tasks. Also observed two employees reach into to glove boxes and don gloves without washing hands first. Inspector asked manager to stop all the employees and have them all wash their hands properly. All employees washed their hands properly at time of inspection. Inspector discussed when to wash, where to wash, and how to wash with staff and person in charge (PIC). Inspector also left guidance documents to help with further training. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed the only hand wash sink in the kitchen, has a leak and no hot water is running. Person in charge (PIC) called a plumber and the plumber is scheduled to be in the following day to repair hand wash sink and restore hot water. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: Observed the front and back doors to the establishment with gaps on all sided. The door needs to be sealed properly to reduce risk of pests. Re-seal the doors before next routine inspection

Inspector notes: Observed a container of raw chicken marinating, being stored directly on the ground in the walk-in cooler. Discussed with person in charge (PIC) that all food should be 6-inches off the ground and PIC placed the tray on the bottom storage rack. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: Observed a large leak at the hand wash sink in the back of the kitchen. Plumber is scheduled to fix the hand wash sink. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times