9292 BBQ

14B: .05(10)(e) 1,2,4Observed clean cups in both upright refrigerators on the front service line that had been stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge had all the cups rewashed and sanitized. The cups were allowed to air dry before stacking.//

4-2B: .05(7)(a)1Observed that the ice machine had a black mold like substance in the upper chamber where the ice is produced.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

4-2B: .05(6)(n)Observed the in-use dishwasher to not have measurable amount of sanitizer when testing with test strips.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge had the contracted company fix the machine during the inspection. The sanitizer was tested and was measured between 50-100ppm. All dishes and containers were rewashed once dishwasher was repaired.//

6-1C: .04(6)(d)Observed prepped ribeye steaks and prepped pork cutlets to not have cooled down within 4hrs.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Person in charge discarded the prepped ribeye steaks and the prepped pork cutlets.//

8-2B: .07(6)(b)Observed multiple spray bottles of quat and chlorine sanitizer that were not labeled with the common name.// 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: Person in charge labeled all the spray bottles of sanitizer.//

14A: .04(4)(k)Observed multiple containers that had the handles of the utensils touching the food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: All in-use utensils that had the handles touching the food were removed from the containers. New clean utensils were replaced in the containers with the handles up.//

14B: .05(10)(e) 1,2,4Observed multiple containers on the clean rack across from the dishwasher that had been cleaned, sanitized and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The person in charge had all containers that were wet stacked removed from the clean rack. All containers were recleaned, sanitized and allowed to air dry before stacking.//

17A: .07(5)(i)Observed that the men's restroom door on the right side of the restaurant does not self close.// Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)

18: .07(2)(m)Observed the two exterior doors in the main kitchen and the exterior door next to the men's restroom that visible sunlight can be seen when the doors are closed.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

6-1C: .04(6)(d)3 Containers of cooked peanuts not cooled to 70 degrees within 2 hours. Tofu and kimchi did not change temperature in 30 minutes during cooling. 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: Peanuts were discarded. Tofu and kimchi moved to freezer to cool at a quicker rate.

9-2: .04(6)(k)Several container of beef that had been vacuumed packaged in walkin freezer and kept longer than 48 hours. Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority. (C) Corrective Actions: ROP machine removed and meat discarded.

11A: .04(6)(e)Two containers of peanuts cooling at room temperature. All actively cooling foods were tightly covered with plastic wrap. 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: Peanuts were discarded and other items where placed in walkin freezer with plastic wrap removed.

12D: .04(4)(g)Observed peeled radishes in warewashing sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Radishes rewashed in designated space.

4-2A: .04(4)(c)1(iv)Raw beef in chest freezer not covered. Container of raw meat in walk-in freezer not covered. Food must be protected from cross contamination by 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. (C) Corrective Actions: Meats covered during inspection.

18: .07(2)(m)Front doors left open during the inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Person in charge closed front doors.