Asia Buffett

Observed TCS food (rice) not being held at 135 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, 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. PIC will replace the rice.

Observed the fumehood not free from an accumulation of grease. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have the fume hood cleaned.

Observed TCS foods (shrimp and chicken) being held above 41 degrees fahrenheit on the prep top cooler. 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, 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. PIC removed the items from the prep top cooler.

Observed eggs in the prep top cooler not covered. CA: 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 covered the eggs.

Observed the facility using the acidification process to prep sushi rice without approval from the health department. CA: Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if A variance is required as specified DPH Rule 511-6-1-.04(5)(a)4(iv), 511-6-1-.04(6)(j), or 511-6-1-.05(2)(v)2. PIC choose to use a rice cooker that will keep the rice at hot holding temperature of at least 135 degrees fahrenheit.

Observed no employee health policy signed for the employees in the facility. 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. PIC will have all employees sign the employee health policy.

Observed employee eating while preparing food at the fryer. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. PIC had the employee move to a designate area.

Observed the sanitizer at the dishwasher not at a minimum of 50 ppm. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows such as chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart 50-99. PIC will have the employee wash, rinse and sanitize the dishes at the 3 compartment sink until the dishwasher is fixed.

Observed the fumehood not clean to sight or touch. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have the fumehood cleaned.