CHINA HOT POT.

Observed beef tripe, imitation crab, and sliced tomatoes held above the required cold holding temperature of 41°F, with recorded temperatures of 46°F, 56°F, and 55°F, respectively. See temp 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 stated that the items had been prepared approximately one hour earlier and moved them to the walk-in freezer for rapid cooling. Temperatures were checked thirty minutes later and recorded as 43°F for the beef tripe, 51°F for the imitation crab, and 51°F for the sliced tomatoes.

Observed cooked rice hot holding with a temperature of 119F inside of the rice cooker of the main kitchen.

Time/Temperature Control for Safety; Hot 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 stated that the rice had been prepared earlier and reheated to 175°F. Discussed with PIC that food being hot held must be maintained at a temperature of at least 135°F.

Observed black organic substance inside the ice machine on the right interior panel and ceiling, along with a plastic cup filled with limes stored in direct contact with the ice.

Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

COS: PIC instructed food service employee to remove plastic cup of limes, discard/burn ice, and clean and sanitize the ice bin before refilling with ice.

Observed current inspection report was not posted.

Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Discussed with PIC, that the previous inspection report shall be displayed at all times within 15 feet from the main entrance, 5-7 feet from the floor, and readable at 1 foot away.

Observed an in-use rice spatula stored in a metal container beside the rice cooker, submerged in sitting water with a temperature of 118°F.

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 discarded the water, cleaned the spatula and container, and placed the clean spatula in an empty container beside the rice cooker. Discussed with PIC that if water is used to store an in-use spatula, it must be maintained at a minimum of 135°F; otherwise, the utensil must be washed, rinsed, and sanitized during pauses of use.

Observed squid, imitation crab, whole eggs, and sliced tomatoes not holding a temperature of 41 F or below inside of the prep top cooler of the main kitchen.

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

COS: PIC stated that these TCS foods were prepared around 11:00 a.m. and instructed food service employees to place the TCS foods that were not holding 41 or below on ice.

Observed newspaper lining the shelf where clean dishes are stored, with the inside rim of the bin in direct contact with the newspaper. The newspaper is being used to catch drainage from the bin.

Equipment food-contact surfaces and utensils shall be cleaned: (v) At any time during the operation when contamination may have occurred. P

PIC instructed food service employee to discard newspaper and rewash bins before storing them to air dry.

Observed boxed TCS food stored directly on floor in the walk-in freezer.

Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

PIC instructed food service employee to lift the boxes of TCS foods onto grates in the walk-in freezer.

Observed frozen meat stored in garbage bag inside of the walk-in freezer.

Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

PIC instructed food service employee to remove frozen meat from garbage bag and replace with food grade container.

Imitation crab not holding at 41 F and below inside of prep top cooler.

Tofu not holding at 41 F and below on counter top.