ASIA GRILL & BUFFET

4-2B: .05(7)(a)1Observed ice machines (kitchen, 2 server areas) with black mold-like buildup and brown buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed several Time/temperature control for Safety foods cold holding above 41F. See temperature logs. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved back to walk-in to cooler.

6-1D: .04(6)(i)Observed cold foods placed on time control (employee placed a red dot on the pan) on the buffet line that were >41F( watermelon, cantaloupe, salad mix etc..). Observed chicken that was placed on time control on the buffet line that was less than 135F. Observed rice intended for time control not marked for time control with a temperature of 114F (discarded). See temperature log. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were moved to the walk-in cooler to cool to 41F.

8-2B: .07(6)(b)Observed several working containers throughout the facility that were not labeled with the common name of the chemical (cleaners, sanitizer) that they contained. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Names of chemical in each bottle was written on the container with a permanent marker.

15A: .05(6)(a)Observed a reach-in cooler used for cold-holding of foods that registered an ambient air temperature of only 55.6 F with a max/min thermometer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups throughout the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Person in Charge (PIC) moved the employee drinks to the designated employee area.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41°F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the items.

6-1C: .04(6)(d)Observed 5 containers of fried chicken unable to cool to 70°F within 2 hours. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC discarded the items.

6-1D: .04(6)(i)Observed cooked mussels on the buffet line that were on time control for longer than 4 hours. A customer then proceeded to put the cooked mussels on their plate. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: The tray of mussels were discarded and the customer discarded their plate.

11A: .04(6)(e)Observed facility cooling fried chicken in large covered containers that were stacked on top of one another (improper cooling). 1. 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) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: PIC was educated on proper cooling methods.

11C: .04(6)(c)Ground tuna in package stating to remove from packaging before thawing, observed thawing in packaging. 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; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Food removed from packaging before continuing to thaw.

11C: .04(6)(c)Several foods thawing at room temperature, such as fish in hibachi area, and fish in back kitchen. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: `Foods placed into coolers.

12C: .04(4)(m)Observed several wet wiping cloths stored on prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Cloths placed into sanitizer buckets.

6-1A: .04(6)(f)Observed several food items out of temperature ( raw beef, raw pork, raw shrimp, cooked shrimp, beans, whole shell eggs, and raw chicken) in the reach in Prep Cooler located next to the grill that had been there for over 16 hours. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person-in-charge discarded all items that were out of temperature.//