CRAZY SKEWERS

Observed chicken skewers and chicken skin skewers stored inside the reach-in cooler above the required cold holding temperature of 41°F. The foods were measured at 46°F and 45°F, respectively.

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 foods had been removed from the cooler briefly while the unit was being cleaned. PIC placed the chicken skewers and chicken skin skewers in the reach-in freezer for rapid cooling. The ambient temperature of the unit was measured at 34°F.

Observed raw pork stacked above covered bin of sauce in reach in cooler.

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

PIC restacked foods so that pork was relocated to the bottom rack and the sauce was moved to a top rack.

Observed previous 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.

Observed raw chicken skewers in the reach-in cooler of the main kitchen being held above the proper cold holding temperature of 41°F. Recorded temperatures were 45°F, 47°F, and 46°F. According to the Person in Charge (PIC), the skewers were prepped the day before.

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 voluntarily discarded chicken skewers.

Observed a blender inside of the hand sink bowl, obstructing hand washing.

Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

PIC removed blender from the hand sink.

Observed multiple seasonings on the counter of the main kitchen stored uncovered as well as peeled potatoes in a bin of water and noodles in a bin of water uncovered in the reach 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 voluntarily discarded seasonings and covered potatoes with plastic wrap.

Observed containers of msg, baking soda, and salt unlabeled near the prep station.

Food Labels (Pf, C) (c) Food Labels.

1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

Discussed with the PIC that the common name of the seasonings must be clearly labeled to ensure employees and staff can identify them.

Observed a live roach crawl into a container of seasonings on the main kitchen counter.

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.

PIC voluntarily discarded seasonings and nearby uncovered seasonings. Discussed with PIC to contact pest control.

Observed the hot water in the restroom measured at 69°F, which is below the required temperature for proper handwashing.

Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

Discussed with PIC, that the minimum temperature for hot water shall be 85 degrees Fahrenheit.

Raw chicken stored directly next to bok choi at 3 compartment sink upon arrival.

Raw shell eggs stored above sauces inside of reach in cooler.

No paper towels at hand sink upon arrival.

Raw pork being prepared directly next to dirty utensils at 3 compartment sink.

Inadequate hot water pressure at hand sink due to plumbing problem.