SHAH'S HALAL FOOD

14B: .05(10)(e) 1,2,4Observed multiple pans stacked while wet to dry. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were spaced to allow air drying.

15B: .05(3)(h),(i)Facility's test strips for quat sanitizer are waterlogged. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

2-1B: .03(5)(b)Observed employee wash hands for 5 seconds without soap. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: Employee was coached on proper handwashing.

2-2A: .03(1)(c)2,3,17Person-in-charge was not knowledgeable on employee health policy. Could not name symptoms, diseases, awareness to exclude/restrict, or when to report. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person-in-charge was coached on employee health policy.

2-2A: .03(2)(o)Person-in-charge could not locate signed employee health agreements for any employees onsite. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2D: .03(5)(d)Observed employee wash hands in three-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee washed hands in hand sink.

2-2D: .07(3)(a)Observed only hand sink in kitchen without soap. Person-in-charge could not locate soap for hand sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)

6-1A: .04(6)(f)Observed multiple boxes of chicken holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

6-1B: .04(6)(f)Observed multiple time/temperature control for safety items holding at temperatures below 135F (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were discarded.

11C: .04(6)(c)Observed container of chicken thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Chicken was discarded.

12B: .03(5)(h)Observed employee handling food with bracelet on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed bracelet.

12B: .03(5)(j)Observed employee handling food without hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on hat.

4-2B: .05(7)(a)1Observed multiple pans and cutting boards stored as clean with food residue on food-contact surface. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Items were recleaned and sanitized.

17D: .07(4)(b)Observed employee phone, AirPods, and drink stored on prep counter in kitchen. 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: Items were moved to employee shelf.

15C: .05(7)(a)2,3Observed multiple pans stored as clean with sticker residue on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Sticker residue was removed and pans were recleaned and sanitized.

2-2B: .03(5)(j)1&2Observed multiple opened water bottles throughout kitchen. 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: Water bottles were discarded.

2-2D: .06(2)(o)Observed back hand sink being used to hold dirty pans. SECOND CONSECUTIVE VIOLATION A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Pans were removed from hand sink.

11C: .04(6)(c)Observed chicken thawing in standing water. SECOND CONSECUTIVE VIOLATION 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: Chicken was placed under running water to thaw.

12B: .03(5)(i)Observed multiple employees handling food without hair restraints. SECOND CONSECUTIVE VIOLATION Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hats.

2-2D: .06(2)(o)Observed back hand sink being used to hold chemicals. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Items were removed from hand sink.

4-2B: .05(8)(a)Observed employee wash and rinse slicer parts and place them as clean without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee recleaned and sanitized items.

11C: .04(6)(c)Observed chicken thawing in hot running water. 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 no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Chicken was placed under cold running water to thaw.

12B: .03(5)(i)Observed multiple employees handling food without hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees put on hairnets.

12B: .03(5)(g)Observed person-in-charge handling food with watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Person-in-charge removed watch.