Four Seasons Asian Cuisine

Observed ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in walk-in and reach-in coolers throughout main kitchen. (cooked pasta, cooked chicken cooked rice). CA: Educated PIC on proper date marking procedures. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed single-use cups being reused in sauce and dry goods containers throughout main kitchen. COS: PIC discard single-use articles. Single-service and single-use articles may not be reused.

Observed RTE cooked noodles, cooked chicken, sauces, etc. stored uncovered throughout main kitchen. (iv) 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 COS: PIC placed covers on food items.

Observed ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in walk-in and reach-in coolers throughout main kitchen. (cooked pasta, prepped vegetables etc). CA: Educated PIC on proper date marking procedures. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed heavy build-up of grease on grill hood in main kitchen area. CA: Advised PIC to have gril hood frequently cleaned. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed uncovered containers of sauce and noodles in the reach in coolers in the main kitchen. CA: Advised PIC to cover containers.

Observed wiping cloths with black residue stored on top of the hand washing sink. COS: PIC removed wiping cloths from hand washing sink. (b) Wiping Cloths, Air-Drying Locations. Wiping cloths laundered in a food service establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, and single-service and single-use articles and the wiping cloths. This subsection does not apply if wiping cloths are stored after laundering in a sanitizing solution.