BIRYANI-N-GRILL

Observed sour cream sweet corm soup that were stored in the WIC that were holding above 41*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS Manager tossed out the sour cream and the soup.

Observed a large pot with white rice that was in the main kitchen and was holding at 70*F. C/A ime/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS MANAGER DISCARDED THE RICE

Observed several foods that were stored in the WIC where the temperature remained unchanged. C/A Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

MANAGER/OWNER STATED THE FACILITY IS USING TIME AS A PUBLIC HEALTH CONTROL WITHOUT A WRITTEN PROCEDURE NOR A DISCARD TIME. C/A Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

3. If time without temperature control is used as the public health control up to a maximum of 6 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;

(iv) The food shall be:

(I) Discarded if the temperature of the food exceeds 70°F (21°C), P or

(II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and

(v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P

MANAGER HAS 72 HOURS TO SUBMIT A PROCEDURE TO EHS

Observed the can opener with visible debris on it. Observed spoons and forks stored in a drawer with crumbs and other debris in the drawer. Observed knives with stuck on food stored on the magnet strip in the main kitchen. C/A Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS MANAGER REMOVED THE ITEMS AND HAD THEM PLACED INTO THE SINK TO BE WASHED

Observed scoops stored in the flour, sugar and salt bin with the handle touching the product or not having a handle at all. Observed utensils stored in water on the stove with a water temperature of 88*F C/A 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).

COS Manager removed the scoops and the utensils from the stove and replaced the water.

Observed several metal trays that were recently washed and stacked wet on the shelf next to the three-compartment sink adjacent to the main kitchen. C/A quipment 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. Manger had the employees unstack the trays

Observed ambient temperature of prep top cooler in front kitchen area not maintaining at 41F or below. Observed the Walk in Cooler with an ambient temperature of 55F and 44F in the other one. Observed the dish washing machine with sanitizer concentration at 0ppm.

CA: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use Manager has 3 days to provide an invoice to EHS stating that the warewashing machine was repaired

Observed a large container of chicken wings stored in the WIC that was smelling rotten. C/A Condition. Food shall be safe, unadulterated, and honestly presented. P COS Manager disposed of the meat

Observed raw chicken stored above cooked chickpeas in the WIC II in the main kitchen. Observed raw chicken wings stored above whole raw fish Observed raw chicken stored above uncovered bucket of ginger and garlic paste. C/A Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or COS Manager placed the chicken on the bottom of the shelf.

Observed missing paper towels from the sink in the front, the one next to the three compartment sink, the one in the bar area. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS. MANAGER REPLACED THE PAPER TOWELS

Observed no soap at the sink next to the three compartment sink and the bar area. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS. Manager replaced the soap at the sinks

Observed a metal ladle resting in the handsink in the main kitchen. Observed pieces of plastic gloved in the trap in the handsink in the front area. C/A Handsink should not be used for another purpose other than handwashing COS Manager removed the laddle and the plastic from the sink

Observed a large metal container with sauce, shelled boiled eggs and swai fish fillet stored uncovered on the shelf in the WIC C/A 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; COS MANAGER COVERED THE TRAYS

Observed two trays of frozen chicken on the skewer stored in the WIF in the main kitchen uncovered and one had a plastic protein bag resting on the uncovered chicken. C/A 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; COS Manager put lids on the chicken trays

Observed the staff actively using the dishwasher without any sanitizer. When tested by EHS the concentration of chlorine was 50ppm. C/A Chlorine sanitizer should be between 50-100ppm. FACILITY NEEDS TO STOP USING THE DISHWASHER UNTIL IT IS PROPERLY REPAIRED THEY CAN USE THE FOUR COMPARMENT SINK TO CLEAN AND SANITIZE THE EQUIPEMT

Observed two bottles of pasteurized orange juice, two bottles of lime juice and a box of mangoes resting on the floor in the bar area at the bottom of the handsink. C/A Food needs to be stored at least 6 inches (15 cm) above the floor. COS Staff member placed the juice in the fridge and the lime juice and mangoes off the floor

Observed dirty wiping cloths stored on the counters throughout the kitchen area. C/A Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

Observed scoop stored inside the flour bin the main kitchen area with the handle covered in flour. Observed scooping containers in the sugar bin and wheat container without a handle. C/A Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; COS Manager removed the scoop and the plastic scooping containers

Observed multiple TCS foods in the large reach in cooler and the walk-in cooler that were cold holding above 41F that had been prepared the previous day. CA: All TCS foods cold holding must be maintained at 41F or below. COS: Food discarded. Reviewed cooling procedures with PIC.

Facility reports they are using time as public health control for items on stove and on prep top coolers. Facility has no written procedures and applicable documentation. CA: Document time as a public health control procedures and provide to Health Department within 3 days.

Observed multiple food items prepared the day before in the large reach in cooler without date marking. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Food items were out of temperature so they were discarded. PIC advised he would ensure prepared food items were date marked.

Observed containers of msg, sugar, and salt as well as numerous spices, herbs, and seasonings removed from original package with out labeling in main kitchen. CA:Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified with the common name of the food. Label all containers within 3 days.

Observed there is a leak under the 3 compartment sink. CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Leak repaired during inspection.

Observed utensils stored in luke warm 78 degree water on the counter by the stove. CA: 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). COS: Utensils removed and cleaned.