I - P / Employee Health
The operation uses an informal employee health policy.
Employees who are ill from vomiting, diarrhea, jaundice, or sore throat with fever are told to stay home from work. Having a written illness policy on file that employees may read and understand is recommended.
II - P / Good Hygienic Practices
Observed food employees were eating food in designated area that was outside the kitchen at the time of inspection..
The person-in-charge stated employees who smoke are required to do so outside the facility and wash hands immediately before returning to work.
II - P / Good Hygienic Practices
Observed employees working with food were wearing clean aprons and proper hair restraint at the time of inspection.

III / Preventing Contamination by Hand
The person-in-charge stated that the 3 compartment sink was sometimes used for handwashing.
The 3 compartment sink is designated for warewashing, and a handwashing sink may not be used for any other purpose. If employees continue to use this sink for handwashing, the facility may require an additional handwashing sink in this area.
III - P / Preventing Contamination by Hand
Observed hand washing facilities were properly supplied with hot/cold water, hand cleanser, paper towels, and handwashing signs at the time of inspection.

V - P / Food from Approved Source
Foods are received from the following sources: Tink Holl
Th PIC stated that the kitchen manager is responsible for inspecting food that is received by the facility to ensure food arrives at an acceptable temperature, and that packaged food does not show signs of damage.
VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed time/temperature controlled for safety foods (cut cabbage, cut bok choy) were not being held at the proper temperature at the time of inspection.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above, or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. The person-in-charge discarded the cabbage and bok choy.
VI - P / Time/Temperature Controlled Safety Food
Observed frozen food items were being thawed under refrigeration at the time of inspection.

VI - P / Time/Temperature Controlled Safety Food
Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
Good use of date marking.
VII / Protection from Contamination
Corrected During Inspection Observed improper storage of food items on the floor of the walk-in freezer at the time of inspection.
To prevent contamination, food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. The food was moved to an acceptable location.
VII / Protection from Contamination
Observed some food items were stored in plastic grocery bags or in containers without lids at the time of inspection
Plastic grocery bags and containers without lids do not adequately protect food from contamination. Food items should be stored in containers with lids that have been approved by a recognized testing agency.
VII - P / Protection from Contamination
Observed raw animal foods separated by type during storage, preparation, holding, and display.

X-P / Chemical
Toxic materials are properly identified and stored.