Hsin Hsin
PASS W/ CONDITIONSTuesday, November 3, 2009 at 7:32 PM
Violations Cited
31-5-204/05.11
Location Accessible
A pair of gloves were observed in the hand sink. Nothing should be stored in the hand sink.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
The rice was fried between 11:00 A.M. and 12:00 P.M. At 2:00 P.M. a bowl of fried rice was observed in a strainer cooling. The rice temperature ranged from 65 to 85 degrees F. The rice should be transferred immediately to the walk-in to finish cooling. The temperature of the rice within the hot holding unit was 155 degrees F. The rice was removed to the walk-in during the inspection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Beef chicken pork and shrimp should be stored beneath the top of the refrigerator closest to the cutting board. Vegetables should be stored behind the meat and seafood to avoid cross contamination. The containers were switched.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.