Le Mekong

Observed employee drinks stored on prep tables near food and food prep. (CA) Advised the PIC that employee drinks need to be placed in approved designated areas away from food and food prep areas and include using a lid and straw on the drinks. drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed mold-like build up on the interior of the ice machine. (CA) Advised the PIC to clean the ice machine more frequently. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed multiple tcs food items stored inside of PT/RIC unit maintaining cold temperatures above 41F. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed build up of pink slime residue along the interior of ice machine. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf

Observed employee drink items inside of main kitchen & bar area without proper methods in place (single use, straw & lid). CA: Advised PIC drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed several instances of food storage containers stored directly above tcs food items inside of the counter top. Also observed several instances of utensils stored inside of hazardous food items with handle in contact with food item CA: Advised PIC Food shall be protected from contamination that may result from a single factor or controlled source.

Observed potentially hazardous food (raw frozen beef) thawed at room temperature. CA: advised PIC to use proper thawing methods such. (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed food in boxes such as raw beef stored directly on the floor in the walk-in freezer. CA: advised PIC to have all food items stored at least 6 inches off the floor.

Observed dishes (cups) being wet-stacked near the server station. CA: advised PIC to ensure dishes are stacked appropriately to ensure air-flow. (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

Observed an accumulation of grease built-up on the grill hood. CA: Advised PIC to routinely clean grill hood. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.