Brochette Dumpling Closed by Health Department

Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.

1. PROVIDE scoops with handles and store scoops in a manner that the handle does not contact the food. -Observed scoop handle in contact with the food being used as scoops for dry ingredients.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

1. WASH, RINSE, and SANITIZE ice machine on a regular basis when no ice is present to prevent contamination. -Observed a yellowish residue on the interior of the ice machine. 2. MAINTAIN 100 ppm bleach sanitizing solution or 200 ppm quaternary ammonia for sanitizing buckets at all food preparation areas. CHANGE solution at least every 4 hours or when turbid. -Observed turbid sanitizing solution in the kitchen and no measurable sanitizing solution when no active food preparation was taking place in the front service area. Corrected on site - Per Inspector's request, the Person in Charge remade the sanitizing solution to the correct concentration, used test strips to verify the concentration, and placed in all food preparation areas.

Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.

1. PLACE signage on unit indicating for employee use only. -Observed one refrigeration units in the customer area that is not restricted to the customers but contain food for employee use only.

Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.

-Observed grease accumulation on the underside of the cook's line equipment.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

1. IMMEDIATELY discontinue using bottom two drawers for any potentially hazardous foods such as but not limited to meat. PROVIDE signage stating unit is not working and SERVICE unit to hold at 41F or below. -Observed bottom two refrigeration drawers on the cold top in the kitchen are above 41F; no potentially hazardous foods were observed in the drawers at time of inspection.

1. SERVICE ventilation hood by a professional. -Observed the baffles on the ventilation hood have heavy grease accumulation on them and past due on the service date observed on sticker.

1. PROVIDE thermometers for all refrigeration units. -Observed no stand alone thermometers for one drink refrigeration unit in the front.

Clutter provides harborage for rodents and cockroaches. Cardboard harbors cockroach eggs. Each egg case contains 30-40 nymphs.

1. REPAIR holes in kitchen ceiling to prevent vermin harborage. -Observed holes in the kitchen ceiling.

Clutter provides harborage for rodents and cockroaches. Cardboard harbors cockroach eggs. Each egg case contains 30-40 nymphs.

1. REPAIR holes in kitchen ceiling to prevent vermin harborage. -Observed holes in the kitchen ceiling.