KAMAYAN

Observed a container of pork skins stored uncovered in the main kitchen, along with two containers of food stored uncovered inside the walk-in cooler.

Packaged & Unpackaged Food, food stored covered(C) (iv) 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;

PIC covered foods with aluminum foil and lids. Discussed with PIC, that unless food is actively cooling, foods shall be covered.

Observed three containers of cooked chicken actively cooling with lids on a prep table of the main kitchen.

Cooling Methods (Pf, C) (e) Cooling Methods.

1. 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; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf
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.

PIC stated that the foods were prepared at 4pm, therefore PIC instructed food service employee to recook chicken before attempting to re-cool using proper methods. Chicken was recooked and temped at 209F.

Observed tongs with dried sauce and food debris stored in small container next to prep top cooler.

In-Use Utensils, Between-Use Storage (C) (k)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).

PIC moved utensils to 3-compartment sink to be wash, rinsed, and sanitized.

Observed a container of beef sauce hot holding below 135F that was located above the pans of the steam well. COS: Employee reheated and placed in steam well.

CA: 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

Observed two containers of cooked beef cold holding above 41F in the walkin cooler. PIC stated they were cooked yesterday and cooled down. COS: PIC voluntarily discarded TCS food items. CA: 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

Observed a container of cooked chicken in the steam well tempt at 80F. Person in charge stated the intent is to discard after 4 hours. The container was not time-marked or time stamped. Facility does not have written procedures for TPHC. COS: Food employee reheated chicken to at least 165F and placed in steam well. CA:

1. 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

Upon arrival, observed no paper towels at the designated hand sink in the main kitchen. COS: Employee provided paper towels.CA: 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

Upon arrival, observed employee actively washing soiled utensils/equipment in the designated vegetable sink. COS: Employee stopped and relocated utensils to 3 compartment sink. Employee began to clean designated vegetable sink.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred.

Observed 5 containers of cooked steak cold holding above 41F. COS: Cooked steak was voluntarily discarded.

Observed two containers of cooked beef hot holding below 135F in the steam well. COS: Beef was reheated to at least 165 to be placed in steamwell.

Upon arrival, observed several empty cans in the basin of the hand sink in the main kitchen. COS: Cans were removed.

Observed food employee turn on water to fill pan in the hand sink of the main kitchen. Advised the hand washing sink is only for hand washing.

Observed several containers in the walk in freezer not covered. Advised to cover all foods. Food items include chicken and several containers of spring rolls.

Observed deli slicer blade with some food debris around edges of blade. COS: Employee relocated to be washed,rinsed and sanitized.

Observed some containers actively cooling with a tight lid. Advised to loosely cover to allow cold air flow. Food items include beef sauce for noodles, pooled eggs and the 5 containers of cooked steak.

Upon arrival, observed frozen, cooked pork thawing at room temperature. COS: Relocated to walk in cooler. Advised to thaw in coolers or cook immediately. Observed raw fish thawing in a container of standing water. COS: Fish was relocated to walk in cooler.Advised to thaw raw fish under refrigeration or running, cold water.

Upon arrival observed a container of raw chicken directly on the floor. COS: Relocated to walk in cooler. Advised all foods shall be stored at least 6" above the ground.