Pokesan

Where to Wash - Food Employees did not clean their hands in a handwashing sink or approved automatic handwashing facility.

Observed an employee wash their hands in a dump sink in the kitchen prep area. Employee washed hands in the handwashing sink.

Equipment not maintained free of encrusted grease/soil deposits

Observed grease build-up on the fryer.

Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

Observed grease build-up on the fan by the fryer. Observed build-up on the window behind the fryer. Observed build-up on the wall behind the stove top.

Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean

Observed a stained ceiling tile above the stove top.

Ventilation hood not adequate to prevent grease & condensation build-up

Observed no ventilation hood over the fryer and stove top in the kitchen.

Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.

Observed the chemical dish machine with a chlorine concentration at 0ppm. Person in charge primed the dish machine to achieve a concentration between 50-100ppm.