Pakwan Restaurant Closed by Health Department

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

1. STORE utensil handles in a manner that the handle does not come in contact with the food and provide scoops with handles. -Observed rice scoop is stored in the rice cooker and the handle is in direct contact with the food and bowls being used as scoops.

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

1. PROVIDE one inch air gap from floor sink to piping. -Observed a small pipe underneath the dishwasher lacking a one inch air gap. 2. REPAIR leak in piping. -Observed the pipes underneath the handwashing sink in th back of the house are unsecure and caused an active leak. Corrected on site - Person in Charge fixed leak immediately.

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. MAINTAIN 100 ppm chlorine bleach sanitizer solution for sanitizing food preparation surfaces. -Observed chlorine bleach sanitizer is 200 ppm when 100 ppm chlorine bleach is necessary. Corrected on site - Per Inspector's request, sanitizing solution was diluted to 100 ppm chlorine bleach. 2. ALWAYS use wiping cloth with sanitizing solution to wipe down food contact surfaces. -Observed a wiping cloth with no measurable sanitizing solution was use to wipe down the surface of food preparation equipment oven. Per Person in Charge, the cloth is used to handle hot surfaces. Corrected on site - Education provided. 3. ALWAYS check the concentration of sanitization solution in the dishwasher EVERYDAY to ensure dishes are being washed, rinsed, and sanitized properly. -Observed the mechanical dishwasher is not currently dispensing sanitizing solution. Corrected on site - Per Inspector's request, professional dishwashing service was performed and dishwasher was observed to sanitize (correct amount 50 ppm chlorine bleach).

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

-Observed only one employee was able to show a valid food handler card when more than 3 employees were present in the kitchen at time of inspection. No food safety manager certification observed.

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

1. ALWAYS store raw foods below ready-to-eat foods. -Observed raw fish being stored above sauces/curries that were not covered in the under the counter refrigeration unit adjacent the cook's line.

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

1. ELEVATE all food at least 6 inches off the floor to prevent contamination. -Observed food stored on the ground in the walk-in freezer and door to the freezer is blocked by food items stored in front of it. 2. IMMEDIATELY discontinue storing items above the fill line in the cold top to prevent temperature abuse. -Observed sauce in containers stored above the fill line in the cold top.

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

1. CLEAN equipment on a regular basis. -Observed the dishwasher has an accumulation of food waste in the strainer.

Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.

-Observed no wiping cloths in one sanitizing bucket at time of inspection.

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

1. DESIGNATE an area for employee items, CONFINE items to this area, and LABEL. -Observed personal employee items such as backpacks are stored on the food preparation table adjacent to the cold top where sauces are stored.

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

1. DESIGNATE an area for employee items, CONFINE items to this area, and LABEL. -Observed personal employee items such as backpacks are stored on the food preparation table adjacent to the cold top where sauces are stored.