Peking and Tokyo

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit being cold held above 41°F. Ambient temperature of unit was initially 43°F with the temperature of TCS ranging between 45-46°F. Ambient temperature eventually dropped to 41°F after unit was closed for ~20 mins. TCS foods must be cold held at 41°F or below. COS by moving food to walk-in to cool down. Lower ambient temperature of unit to about 36-37°F to compensate for lack of air conditioning in kitchen.

Observed tea left uncovered at drink station and foreign particles floating inside. Food and drinks not in active use must be kept covered while not in active use. COS by discarding.

Observed food peeler and other items in warewash area stored as clean but visibly very dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing.

Observed tofu and pork wontons being cold held on ineffective ice baths. Containers were not in direct contact with ice and container of wontons was over filled. [SEE TEMPRATURE OBSERVATIONS]. TCS foods must be cold held at 41°F or below. COS by correcting ice bath. Ice water must always come up to highest level of food in container.

Observed incorrect time documentation on sushi rice. Health Authority arrive at 2:55PM and time time documented on the rice was 3PM; the temperature of the rice was 105°F. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by reheating rice and starting time over. The initial temperature of sushi rice must always be at least 135°F.

Observed chicken cooling and large, deep container. Temperaure of chicken was 76F in the center. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by transferring to sheet tray and storing in walk-in.

Observed cooked chicken left sitting outside of temperature control and temping 81°F. Employee stated they leave chicken out for upcoming orders. Chicken must be cold held at 41°F or below. COS by discarding.

Observed dish machine not dispensing chlorine. Chlorine must dispense at 50 ppm. COS priming dish machine.

Observed clean dishes stored on dirty shelving. Clean dishes must be stored clean surfaces. Dishes must be removed and shelves must be thoroughly washed and sanitized.

Observed chlorine sanitizer at 0 ppm. Must be between 50-100 ppm. COS by adding bleach to proper concentration. Employees must use test strips.

Observed chicken cooling and large, deep container. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by transferring to sheet tray and storing in walk-in.

Observed employee handling a large amount of raw chicken then proceeding to prepare food without first washing hands. Also observed another employee handling raw chicken and failing to wash hands before switching tasks.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

COS by instructing employees to wash hands. The lack of a handwashing sink in back prep/warewash area place a large role in the overall lack of handwashing at facility.

Observed red snapper advertised on menu and tilapia being served in its place. Fish is not being honestly represented. Must update menu to remove red snapper and list tilapia OR purchase true red snapper.

Observed liquid eggs left sitting outside of temperature control. Eggs were at 51°F. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below. COS by discarding.

Observed cooked shrimp left sitting outside of temperature control. Temperature of shrimp was 59°F. TCS foods must be hot held at 135°F or above. COS by discarding.

Observed no time documentation on sushi rice. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding.

Observed heavy build-up on hood vents. Must clean.