Chinatown Buffet

Observed buffet, held under time as a public health control, are stored without a time documentation.

RCA: Ensure all TCS food items held under TPHC has a time documentation and a TPHC policy in place.

Observed slabs of fish thawing in still water. (COS- PIC place fish in cooler.)

RCA: Ensure TCS food items are thawing under running cold water, refrigeration, or cook as a part of thawing.

Observed boxes of shrimp and pans of pork stored on the walk-in freezer floor. (COS- PIC removed boxes off floor.)

RCA: Ensure all food items are stored at least 6 inches off the floor at all times.

Observed wiping cloths held in a solution with a concentration of 0 ppm chlorine. (COS- PIC added bleach to bring solution to 50 ppm chlorine.)

RCA: Ensure cloth solution is maintained between 50-100 ppm chlorine at all times.

Observed pot stored in the rice container, cups stored in sugar container, and scoop handles touching MSG and salt.

RCA: Ensure scoops stored in non TCS food items has the handle not touching the lid.

Observed in-use utensils stored in water at 74 F.

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

Observed TCS food items (chicken, salmon, lo mein, shrimp, egg, beef) cold-holding in the walk-in cooler above 41 F. (COS- PIC disposed food items in the trash.) Advised PIC to ensure all TCS food items are cold holding at 41 F or below at all times.

Observed boxes of corn, chicken, and shrimp stored on the floor in the walk-in freezer. Also observed a pan of chicken stored under the prep sink drain. Ensure all food and food service items and equipment are stored at least 6 inches off the floor at all times.

Observed bowl in container of rice and scoops in containers of sugar, salt, and MSG with the handles touching the food items. Ensure to use scoops with a handle sticking out of non-TCS food items at all times.

Observed dry goods shelves are constructed with plywood. Advised PIC to ensure all non-food contact surfaces are constructed with noncorrosive, nonabsorbent materials.

Observed various TCS food items cold-holding in different units above 41 F. (Boiled eggs, ice cream mix, vanilla ice cream mix, chocolate ice cream mix, pork, shrimp, chicken, bean sprouts, ribs, diced ham, noodle, pork, shrimp, chicken). (COS- PIC discarded food items). Advised PIC to ensure all TCS food items are cold-holding at 41 F or below at all times.

Observed TCS food items on the hot bar hot-holding below 135 F (ribs, fried chicken, egg foo young, etc.). Advised PIC to ensure TCS food items are hot-holding at 135 F or above at all times. (COS- PIC discarded food items.)

Observed spoon for white rice stored in 78 F water. (COS- PIC changed utensil water to 200 F.) Advised PIC to ensure in-use utensils are stored in water at 135 F or more at all times. Other methods could include to wash utensil every 4 hours or to ensure to place utensil under a operating dipping well.

Observed various TCS food items cold-holding in the walk-in cooler, ice cream machine, cold bar and reach in cooler above 41 F (deli ham, ribs, imitation crab, vanilla and chocolate ice cream mix, pudding, deli ham, potato salad, raw chicken, and eggrolls.) Advised PIC to ensure all TCS food items are cold-holding at 41 F or below at all times. (COS- PIC discared food items.)

Observed TCS food items on the hot bar hot-holding below 135 F (cooked plantains, fried fish, egg foo young, etc.). Owner states that food items are there no longer than one hour. Advised PIC to ensure TCS food items are hot-holding at 135 F or above at all times.. Also advised PIC to place food items that are unable to touch the bottom of the steam table pan on TPHC. (COS- PIC discarded food items.)