TIN DRUM ASIAN KITCHEN

Shell eggs were stored directly on top of a container of pad thai noodles inside the walk in cooler. CA Shell eggs must be separated and stored on the bottom rack to prevent contamination. COS The eggs were placed at the bottom of the rack.

Charitchi mayo sauce was observed stored on the countertop on the front prep line at room temperature. The sauce was made in house. Liquid eggs stored inside a cold holding unit held cold holding temperatures above 41F. CA TCS food items must maintain cold holding temperatures at 41F or below to prevent foodborne illnesses. COS The charitchi sauce was discarded and additional ice was added to the liquid eggs to ensure cold holding temperatures were maintained at 41F or below.

The most recent inspection report was not observed posted on the wall near the front door. An inspection report from 2023 was observed. CA 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.

Mold was observed on the wall behind the 3-compartment sink and dishwasher. CA Physical facilities must be in good repair and maintained.

Fried chicken bites that was stored inside the warmer drawer on the front line held hot holding temperatures below 135F. CA TCS food items must maintain hot holding temperatures at 135F or above. COS The chicken was discarded.

A container of grilled chicken portions was observed stored inside the hand sink on the front prep line. A water scraper was stored inside the hand sink in the kitchen. COS The items were removed.

Sanitizer buckets were observed not available inside food prep areas. CA Sanitizer buckets must be available on the front line and inside kitchen to ensure nonfood contact surfaces, equipment and dishes/utensils are sanitized. The concentration of the QAC must test at 200PPM and 50PPM for chlorine. COS Sanitizer buckets were stored inside food prep areas and tested at 200PPM for QAC.

Soap was not available at the hand sink on the front prep line. CA Soap must be available at the hand sinks to ensure employees are following proper hand washing procedures.

Grease accumulation was observed on the floor and wall panel in between the fryer and wok station. Mold was observed on the wall inside the kitchen above the 3-compartment sink. CA Physical facilities must be cleaned, maintained and in good repair.

Soap and paper towels were not available at the hand sink on the front prep line. CA Hand sinks must be stocked to ensure employees are following proper hand washing procedures. COS Soap and paper towels were placed at the hand sink. A container of food, a sanitizer bucket and a blender was observed stored inside each hand sink throughout the kitchen. CA The hand sinks must be easily accessible. COS Each item was removed from the hand sinks.

Several seasoning containers stored on the front prep line, inside the beverage station and inside the back kitchen areas was observed not labeled. CA Food items stored out of its original package and transferred into a food grade container must be labeled to properly identify the food item.

The dipper well was observed not turned on while a scoop was stored inside the unit on the front prep line. CA If a utensil is stored inside the unit, the dipper well must be continuously operating. COS The dipper well was turned on.

The gasket is in disarray on the prep unit's door located beside the wok station. CA Replace the gasket to ensure cold holding temperatures are maintained at 41F or below.

A large hole was observed on the ceiling inside the men's restroom. CA Physical facilities must be maintained and in good repair.