LA SULTANA RESTAURANT

Observed cooked beef and ham in the reach-in cooler held above the required cold holding temperature of 41°F *see temperature log

Time/Temperature Control for Safety; Cold Holding (P) (f) 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 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

PIC voluntarily discarded ham and beef.

Observed cooked beef inside the reach in cooler and chicken thighs inside the prep top cooler without proper preparation or expiration dates.

Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf

Discussed with PIC that all ready-to-eat, time/temperature control for safety foods must be properly date marked to ensure they are discarded within the required timeframe

Observed personal purse stored directly on top of a bin of bananas in the main kitchen.

Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

PIC moved purse to a location designated for employees.

Fried chicken holding inside of reach in warmer not holding at 135 F and above. No time as a public health control documentation in place.

Cooked chicken, cooked beef, pinto beans and cooked pasta holding inside cooler not date marked. Preparation or expiration date not marked.

Cooked chicken and chicken soup holding inside of reach in cooler in hallway not date marked. Preparation or expiration time not marked.

Observed expired CFSM (02/05/2024) upon arrival posted. CA: Advised PIC A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Facility has 30 days to provide proof of registration

Observed no paper towel accessible at the main hand sink. CA: Advised PIC each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towel. COS: PIC provided a roll of paper towel during time of inspection

Observed raw beef and raw chicken thawing at room temperature inside the vegetable sink upon arrival. CA: Advised PIC all meats shall be thawed under running water inside the designated meat sink. COS: PIC removed the meats and placed inside the meat sink under running and sanitized the vegetable sink during time of inspection.

Observed raw chicken and raw beef thawing at room temperature inside the vegetable sink upon arrival. CA: Advised PIC thawing shall be under continuous running water. COS: PIC placed the meats in designated sink and turned on running water

Observed sanitizer bucket with 0PPM chlorine used with wiping cloths stored inside. CA: Advised PIC wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC remade the sanitizer bucket to 50PPM chlorine during time of inspection

Observed employees cellphones stored with facility related items inside the main kitchen. CA: Advised PIC Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC relocated the items