MINI HOT POT RESTAURANT

4-2B: .05(7)(a)1Ice machine observed with mold like substance present around the ice shield. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Machine was cleaned during the inspection.

11A: .04(6)(e)Cut Napa cabbage observed cooling in deep containers with lids and/or plastic wrap coverings. 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: The person in charge removed the coverings to enhance cooling rates.

6-1A: .04(6)(f)Beef broth and chicken broth observed cold holding above 41 F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.