T1 BENTO & GRILL

Observed a container of cooked shrimp stored next to a container of raw meat inside the prep-top cooler. Also observed a metal container of raw beef stacked directly on the rim of a container holding bok choy.

Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. 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 (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

PIC sanitized the bottom and sides of container and moved cooked shrimp (held on time as public health control) to prep station. PIC also sanitized the rims of the containers holding the bok choi and moved the raw beef to the bottom of the prep top cooler.

Observed cooked chicken being held on TPHC not listed on their logs. Dates on log were last recorded on 10/13.

Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

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
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
4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs.

COS: PIC updated the TPHC log for 11/3 (day of inspection) for the chicken prepared in the morning.

Observed multiple wet wiping cloths stored outside of santizer buckets on prep top counters in between uses.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

COS: PIC moved wet wiping cloths to sanitizer buckets with a 100ppm chlorine concentation.

Observed one live roach on wall directly across from the 3 compartment sink.

Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions.

Discussed with PIC to contact a licensed pest control to in order to eliminate pests. *Most recent service report listed in observation notes

Observed several TCS food items stored in prep-top cooler and Reach in cooler cold holding above 41f. (See temperatures in observations) CA: Cold holding TCS shall be maintained at 41f. COS: the person in charge relocated items that had been in the coolers for less than 4 hours to Reach in freezer and walk in cooler. Foods items that were stored in the coolers for more than 4 hours were voluntarily discarded. Person in charge made ice baths within the top of the prep cooler to temporarily cold hold TCS food items.

Observed cooked shrimp and tofu being held on TPHC not listed on the log and not listed on the procedures. COS: Person in charge discarded both items. CA: 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, include all food items on the log and written procedures. All food items on tie must indicated the time they were prepared and the discard time via log, labels, etc.

The PIC is not aware of his/her responsibility to inform food employees and conditional employees in a verifiable manner of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food (i.e., certain symptoms and diagnosis) to the person in charge and for the PIC to report to the regulatory authority.

CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Provided employee health reporting agreement and discussed the action of having every employee understand and sign agreement.

Observed a container of cooked shrimp being stored on top of a container of tofu sitting inside a container of cooked rice. The bottom of the bowls were in direct contact with the foods CA: Food shall be protected from Miscellaneous Sources of contamination. COS: person in charge voluntarily discarded shrimp and tofu.

Observed broccoli sitting in rinse compartment of 3 compartment. CA:raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: person in charge sanitized vegetable sink and relocated broccoli to the vegetable sink.

Observed live roach near prep top cooler. CA: Facility shall effectively control pests within the operation using approved methods. Advised to contact a license pest control operator and to provide each service report to the health inspector.

Observed the following nonfood contact surfaces not clean to sight and touch: inside bottom of prep-top cooler, in between the cooking equipment in the cooking area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. These surfaces need to be cleaned and sanitized by November 26, 2024.