Inspection summary
The inspector observed a food employee crack a raw egg into a pan while wearing single use gloves then rinse the gloves in the handwashing sink, discard them, and put on a new pair of single use gloves without washing their hands first.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during… [2]
The inspector also observed three stainless steel containers of white rice and two containers of brown rice stored in a hot cabinet not holding a temperature of 135F or above (See temp log).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. [3]
A separate finding described a food employee prepping dumplings with a watch on.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). [4]