TENYA

Observed ambient temperature set above 40 in prep top cooler, foods in prep top cooler read above 41F including raw chicken, boiled eggs and chopped cabbage (see asterisks in temperature log)

CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above

Corrected on site, PIC stated food had been removed from reach in coolers less than 4 hours before inspection, PIC placed some raw chicken in freezer and the rest of the chicken, eggs and cabbage in reach in cooler to cool down quickly. Inspector recommended lowering prep top cooler to maintain between 36-38F.

Observed two pans of vegetable broth at the steam table at 115F for hot holding. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 135°F (57°C) or above for hot holding. Person in charge reheated the broth.

Observed available chlorine sanitizer at 0 ppm in the mechanical dish machine. CA: Discussed with the person in charge that chlorine sanitizer should be at 50 ppm to 200 ppm to sanitize the dishes. Advised the person in charge to use the 3-compartment sink for sanitizing dishes until the mechanical dish machine gets fixed.

Observed 1 large bin of raw marinated pork (prepared at 11:00 AM) cooling in the reach-in cooler and one pan of boiled eggs in the reach in cooler near the fryer were covered with lids and tightly wrapped with foil paper. CA: Discussed with the person in charge that cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient, loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS:The person in charge divided the chicken into smaller portions, uncovered the bins and placed them in a stainless-steel bin for cooling.

Observed 3 large bins of raw marinated chicken (prepared at 10:00 AM) cooling in the reach-in cooler, covered with lids. CA:Discussed with the person in charge that cooling shall be accomplished by placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient, loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS:The person in charge divided the chicken into smaller portions, uncovered the bins and placed them in a stainless-steel bin for cooling.

Observed utensils were stacked wet on the shelves near the 3-compartment sink. CA: Discussed with the person in charge that utensils must be properly air dried before stacking.