Echigo Home Cook: Equipment Impounded - Conditional

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. Observed a build-up of mold-like substance in the interior of the ice machine. Deep clean and sanitize. 2. Observed no sanitizer solution set-up during active food preparation. COS - sanitizer solution was set-up and food contact surfaces were sanitized. 3. Observed the dishmachine not dispensing 50 ppm chlorine. The sanitizer container was observed to be empty. There was no active warewashing.

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

Observed raw beef stored above cucumbers in the upright cooker. COS - raw beef was relocated.

No building permit has been issued for the installation of PerfectFry ventless cooking equipment. Immediately discontie use of this equipment.

Sewage contains billions of pathogens including hepatitis A, norovirus, and E. coli. One tablespoon contains 100 million bacteria. Causes immediate severe illness.

Observed an employee enter the food facility, enter the food preparation area and proceed with food preparation activities without first properly washing their hands. COS - employee was directed to properly wash their hands at the handwash station and they complied.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

Observed chopsticks and a spoon stored in the basin of the handwash sink during active food preparation. COS - untensils were removed and the handwash sink was made accessible for proper handwashing.

Employees present lacked basic food safety knowledge in the following topics: - Manual and mechanical ware washing - Cleaning and sanitizing - Handwashing procedures - Proper food storage

Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.

Provide valid CA food handler cards for all food handling employees. Provide at the time of reinspection on 12/11/25. Provide valid food safety manager certificate. Maintain on site for review.

Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.

Discontinue placing food containers on top of compost trash can in the food preparation area.

Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.

Discontinue placing food containers on top of compost trash can in the food preparation area.