MING'S RESTAURANT

Observed several containers of cooked chicken left outside for cooling uncovered.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Corrective action: Containers were placed within coolers and discussed with owner to have them covered.

Observed several containers of cooked chicken sitting at on the table with no temperature control. One container was under the table next to the prep top, several others were next to the fryer.

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Corrective action: Had containers moved to the coolers and discussed with PIC about proper cooling methods.

Observed two packs beef within resealable plastic bags sitting on top of the reach in freezer. PIC mentioned pack was left on top to allow to thaw for use.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

Corrective action: Discussed with PIC about thawing proper way to thaw. Recommended to play items within cooler as they finish the thawing process.

Observed canned container of hoisin sauce opened within bottom part of the prep top cooler wrapped in plastic.

511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Corrective action: Discussed with PIC to move contents to a proper container.

Observed facility dry storage needs cleaning off floors and shelves from debris.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Corrective action: Discussed with PIC and employees to have location cleaned.

Observed visbile light present around the back screen door/screen frames. m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors. EHS informed the owner of the need to create a flush seal around the frames/door; no duct tape(currently present).

Observed the inspection report was not posted for public viewing. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. EHS informed the owner of the need to post the report in the dining area and at the drive-thru window.

Observed cambros, bowls and pans that were wet-stacked and stored on shelving throughout the facility. a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food. EHS informed the owner that equipment must be stored so that they can drain and air dry.

Observed facility storing single service bottles and to-go containers for re-use. r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.EHS informed the owner that items must be discarded after being emptied and that the facility must purchase proper equipment for everyday use; containers were discarded.

Observed damaged chest cooler near the back door(damaged lid;wired/taped onto unit) and make-shift shelving throughout the facility(equipment hung with nails and wires). ) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the owner of the need to purchase a new chest freezer and to purchase proper storage shelving for the facility.

Observed facility's need to clean flooring/baseboards in the dining area from debri. b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the owner of the need to clean routinely.

EHS observed hand sink with buckets stored in front of the hand sink.

Corrective action- PIC needs to make sure that the hand sink is always accessible and nothing should be stored in front of the hand sink.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

EHS requested for pest control records. PIC did not provide any records.

Corrective action-PIC needs to make sure that the facility is being serviced by a certified pest control company and that they have up to date inspection reports from the company.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS observed all by the had sink had roach on the wall. Also by the front by the cash register there was a live bug.

Corrective action-PIC needs to notify pest control about pest in the facility and to have them properly removed.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS observed tongs and bowls being stored in the prep top cooler and it was touching the food inside the unit.

Corrective action- PIC needs to make sure that utensils are not being stored inside of the units and touching the food items. PIC needs to store utensils in another area so it will not be touching the food items.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

EHS observed the prep top cooler needed to be clean. There was a lot of food debris on the inside of the cold holding unit. Also EHS observed black substances at the bottom of the freezer( located in the back) that needs to be cleaned.

Corrective action- PIC needs to make sure that the all equipment is being cleaned routinely to reduce any build up of food debris inside of the unit.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

EHS observed multiple items throughout facility above required 41 degrees Fahrenheit. Violation: TCS foods cold holding shall be maintained at 41 degrees Fahrenheit except when being cooked, cooled, or prepared. CA: moved items to walk in to cool as time allowed.

EHS observed only one hand washing sink in main kitchen area blocked by rice maker and make table. Violation: handwashing sinks shall be located where convenient for employee use. CA: move equipment that is movable to allow for easier access to handwashing sink.

EHS observed facility lacking test strips for chlorine. Violation: (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. CA: obtain test strips for chlorine.

EHS observed ice build up in chest freezers in front and back and reach if freezer in dry storage room. Violation: food and non food contact surfaces of equipment shall be kept free of accumulations. CA: defrost or scrape free ice accumulations.