HIRO ASIAN GRILL

Observed food debris accumulated on kitchen floor. Observed wall soiled with accumulated grease. Observed grease accumulated under cooking equipment. Discussed with PIC that deep cleaning shall be done by correct date.

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed several containers used to hold food on the dry storage racks unclean to sight and touch. Observed blood from meat on many containers inside WIC. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed food debris accumulated on kitchen floor. Observed wall soiled with accumulated grease. Observed grease accumulated under cooking equipment. Discussed with PIC that deep cleaning shall be done by correct date. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed a plastic container of raw chicken stored adjacent to a metal container of cooked chicken in the walk-in cooler. Also noted a plastic container of cooked shrimp placed next to a metal container of raw chicken in the same cooler. Additionally, a closed bag of chicken nuggets was found resting directly on an uncovered bag of raw fish inside the deep freezer.

CA: Food shall be protected from cross contamination by: Separating raw animal foods during storage, preparation, holding, and display from:

Raw ready-to-eat food Arranging each type of food in equipment so that cross contamination of one type with another is prevented.

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.

COS: The Person in Charge (PIC) replaced the box top on the raw fish in the deep freezer. Ready-to-eat chicken was relocated to the top shelf to prevent cross-contamination, and raw shrimp was repositioned to the middle shelf, away from raw chicken.

Observed several TCS items in the walk-in cooler, prep-top cooler cold held at greater than 41 degrees Fahrenheit.

CA: 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.

COS: Temperature-controlled items inside the walk-in cooler were placed in ice baths. Prep-top TCS items were relocated to the walk-in cooler placed on ice-baths, while non-TCS items remained on ice baths to maintain safe holding temperatures.

Observed utensils used for cooking being stored unclean to sight and touch. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: utensils were placed inside 3-compartment sink.

Observation: Several items were noted to be improperly cooled in the walk-in cooler:

A tightly wrapped and overfilled metal bowl containing cooked pasta

An overfilled metal pan of cooked sliced steak

Cooked chicken wings from the previous night stored with a tight-fitting lid

Corrective Action (CA): 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; containers that facilitate heat transfer; Adding ice as an ingredient;

When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

Arranged in the equipment to provide maximum heat transfer through the container walls; Loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Corrective Action Taken (COS):

Pasta was divided into two metal bowls and placed on ice

Sliced steak was separated into two pans

Ice was added directly to the metal pan containing the wings

Observed soiled reach-in cooler gaskets. Observed Three-compartment sink not cleaned after being used for food preparation. Walk in cooler and prep-top cooler unclean to sight and touch. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed food debris accumulated on kitchen floor. Observed wall soiled with accumulated grease. Observed grease accumulated under cooking equipment. Discussed with PIC that deep cleaning shall be done by correct date. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed cell-phone sitting on top of prep station of prep-cooler. CA: 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. COS: cell-phone was removed from area and placed away from food.