SOHO ASIAN RESTAURANT

2-2B: .03(5)(k)1&2Observed person on cookline that was chewing gum.// 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 had the employee on the cookline discard the gum in the trash.//

14A: .04(4)(k)Observed two knives stored between the open top prep coolers in between uses. Also observed a measuring cup with the handle inside the soy sauce.// 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 food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. 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: The knives were removed, washed and sanitized. The measuring cup was removed from the soy sauce.//

6-1A: .04(6)(f)Observed General Tso Chicken, Sweet Sour Chicken, chicken wings, chicken eggrolls, and bean sprouts that were being held higher than 41° F for more than four hours.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded the General Tso Chicken, Sweet and Sour Chicken, chicken wings, chicken eggrolls and bean sprouts.//

15A: .05(1)(a)Observed cardboard being used as a shelf liner on the food shelves in the kitchen. Also observed cardboard being used on the dry storage shelf.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Person in charge removed the cardboard from all shelves in the kitchen.//

18: .07(2)(m)Observed that the screen door being used on the backdoor has a gap at the bottom where sunlight is visible.// 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)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored above ready to eat sauces in the walk in cooler. Observed raw chicken thawing with raw beef and raw shrimp in the same container in the walk in cooler. Observed raw chicken stored over raw beef on the walk-in cooler rack.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person in charge reorganized the walk-in cooler storage so that the raw chicken was separated from the raw beef and raw shrimp. The raw chicken is no longer stored directly above the sauces.//

10D: .04(4)(d)Observed containers of ginger root, pepper, chicken seasoning, teriyaki sauce, brown sauce, liquid butter and red pepper oil that did not have a label with the common name.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge put labels on the containers of ginger root, pepper, chicken seasoning, teriyaki sauce, liquid butter and red pepper oil.//

15A: .05(1)(i)Observed that there is a wood shelving unit in the walk-in cooler used for food storage.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

15A: .05(6)(a)The walk-in freezer door has a large accumulation of ice on the threshold and the right seal of the door.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17D: .07(4)(b)Observed employee food being stored on the top rack of the reach in cooler above consumer food. Also observed employee food being stored above consumer food in the two door cooler in front of the sauce storage and on the shelf above the prep table.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Person in charge relocated the employee food to a bottom shelf of the two door cooler in a container labeled employee food. The employee food on the shelf above the prep table was relocated to a separate shelf next to the two door cooler across from the sauces.//