26 THAI & SUSHI BAR

Observed rice cooling in large container with lid on top of clean dishware.

CA: (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with DPH Rule 511-6-1-.04(6)(d) (from 135 to 41 in a total of 6 hours or 70 to 41F in 4 hours if starting from room temp) 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: PIC placed rice in walk-in cooler, uncovered.

Observed no paper towels at hand sink near prep top cooler and fryers. COS - paper towels placed at hand sink

Observed pitcher stored in hand sink. COS - pitcher removed. informed person in charge hand sink is only to be used for hand washing

Observed leak in walk in cooler roof dripping onto food container of soup with a small opening on top of the lid. COS - food discared

Observed wiping cloths stored outside of sanitizer solution near wok station COS - PIC that wiping cloths must be stored in sanitizer solution when not in use

Observed raw chicken stored vertically next to shrimp and ready to eat foods. COS - PIC separated food to prevent cross contamination.

Observed several TCS items cold holding at above 41F (see * on temperature log). COS - food placed in WIF to rapidly cool down to temperature.

Observed no hand soap at hand sink near grill and bar hand sink. COS - hand soap was provided by PIC.

Observed hand sink at sushi bar obstructed by rice cooker. COS - PIC moved rice cooker to prevent blocking the hand sink.

Observed no hand drying provisions at hand sink at sushi bar sink, main kitchen hand sink, and bar hand sink. COS - PIC provided paper towels for hand sink.

Observed raw shrimp, butter, and shredded cheese stored under prep top cooler uncovered and subject to contamination. COS - PIC covered food items with plastic wrap and tin covering.