MR CRUNCHY

6-1D: .04(6)(i)Facility does not have written TPHC (Time as public health control) procedure for cooked pork belly and sushi rice. No start and end time indicators for the cooked pork belly and sushi rice. 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: PIC (Person in charge) added start and discard times on the cooked pork belly and sushi rice. PIC also listed out the food items that will be on TPHC and the procedure.

12A: .04(4)(q)Boxes of plantain stored on the kitchen floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC relocated the boxes off the floor to greater than 6 inches.