SOUTHERN SUYA

Observed containers of frozen raw beef and frozen raw pork stored outside next to outdoor grill. Also, observed screens around outdoor grill in disrepair. CA: Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the approval of the Health Authority if the following requirements are met: (iv) Utensils and food shall not be left outside of the cooking equipment or outside of the food service establishment; (viii) The outside cooking area shall be designed and constructed so as to control the presence of vermin; Pf and (ix) The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation. COS: PIC stated they ordered new screen the last week of February but do not know when they will arrive. COS: beef and pork moved back inside.

Observed container of beef that finished cooking at 2pm cooling using ineffective methods such as placing foods in cooler while above 100F and covering to not allow proper air flow. Gave Just Cool It poster. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: After 1st cooling temperature lid on container placed off center to allow air flow. After 2nd cooling temperature, beef moved to reach in freezer.

Observed raw chicken thawing in meat sink in stagnant water. Gave PIC Just Thaw it poster. COS: PIC turned on cool running water and started the process of washing raw chicken. CA: Time/temperature control for safety (TCS) food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) 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 including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the proces.

Observed several unused equipment and other items unnecessary to current operation, such as unused cooking equipment, cold-holding equipment and in-use cooking equipment for personal use only stored on premises. CA: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

Observed employee foods (2 types of flour) stored with customer foods (other various spices) and utensils. Personal items shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Employee foods relocated away from customer foods, food prep areas, food equipment, linens, and single use items.

Observed tools (wrench, drill etc.), wheels to equipment and pet odor eliminator stored directly on top of container of wheat (fu fu). COS: items relocated away from foods, food prep areas and food equipment.

Observed box of single use togo boxes stored directly on floor. COS: box of togo boxes relocated off floor. Discussed that all single use items shall be at least 6 inches off floor.