Ta Ca Asian Fusion & Sushi Bar

Observed improper thawing methods employed, frozen shrimp were thawing on the drain board of the prep sink.

COS: PIC placed shrimp under running water to ensure temperatures did not rise above 41F.

RCA: Food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water at a water temperature of 70°F (21°C) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or 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 or thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process.

Observed containers without handles being used as scoops stored inside of dry rice bin.

COS/CA: PIC removed containers from dry rice bin.

Observed reach in unit gaskets to be torn.

RCA: Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed walk-in cooler fans to have an accumulation of dust. Observed walk-in cooler racks to have rust buildup and a white, residue-like buildup.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed black build up and rust on ceiling tiles of the main kitchen.

RCA: 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.

Observed CFSM certification on display to be expired as of 2/3/2025.

RCA: Had conversation with PIC and advised certifications expire after 5 years and he would need to enroll in a food safety manager course, complete and display the new CSFM certificate.

Observed food debris inside the main kitchen hand sink at the start of the inspection.

RCA: PIC shall have the food debris cleaned out of the sink. A handwashing facility may not be used for purposes other than handwashing.

Observed food debris inside the main kitchen hand sink at the start of the inspection.

COS/CA: PIC removed food debris and cleaned sink.

RCA: (o) Using a Handwashing Sink.

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

Observed containers without handles being using as scoops inside multiple sauces. Observed scoops for rice stored in stading water not being maintained at atleast 135F.

COS/CA: PIC removed the scoops.

RCA: (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation anddispensing 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 wet nesting of clean containers.

COS/CA: PIC placed containers on drying rack to allow for proper air drying.

RCA:(10) Protection of Clean Items. (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; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.