Pakwan Indian Cuisine

Observed multiple containers of food uncovered in the reach in cooler (chicken, fish, shrimp, and mixed vegetables).

CA: PIC covered all food items that were not in active use. Food should be covered to prevent overhead contamination.

Observed dishwasher not pulling any sanitizer or chemical.

RCA: If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.

Dishwasher not pulling sanitizer. PIC contacting maintenance to have machine repaired. PIC to utilize three compartment sink until repairs can be made.

-Observed "single-service" containers stored in rice cooker, sauces, and bulk dry storage. PIC removed scoops. Educated PIC on using commercial food grade scoops with a handle which faces out of the food product. 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).

Employee items not stored in designated areas (ie. cell phones, food, drinks). Educated PIC on storing employee items in designated areas. Items cannot be stored over or on prep areas. Items must be stored under and away from food product, single service items and clean dishes.

-Observed two employee beverages stored over prep area (without lid). PIC discarded beverages. Educated PIC on proper storage of employee beverages. Must have lid and straw and be stored under and away from food product, single service items and clean dishes. Cannot be stored over or on prep tables.

-Observed "single-service" containers stored in rice cooker, sauces, and bulk dry storage. PIC removed scoops. Educated PIC on using commercial food grade scoops with a handle which faces out of the food product. 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).

-Observed open beverages stored over prep surface (bottle of water and glass without lid and straw). PIC removed drinks. Educated PIC on employee beverages. Must have lid and straw. Cannot be stored over or on prep surfaces. Must be stored away from food product, single service items or clean dishes.

Observed pan stored in hand-sink when attempting to wash hands. PIC removed pan. Educated PIC on maintaining hand-sink clear and accessible for use at all times. -Paper towels not readily available at hand-sink. Dispenser not operational. PIC place paper towels next to hand-sink.

No visible means of cooling food product. Bulk containers of just cooked food items stored on prep table and floor. (no ice, no ice wand, or smaller portions). Temperatures still fall in range of the cooling method (see temp logs for specifics). PIC placed on ice.

-Observed "single-service" containers stored in rice cooker, sauces, and bulk dry storage. PIC removed scoops. Educated PIC on using commercial food grade scoops with a handle which faces out of the food product. 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).