ORIENT EXPRESS

Observed 3-copmarment sink, prep sinks, and mop sink to have peak temperature of 99°F upon arrival to inspection. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Corrective Actions: PIC adjusted hot water heater and hot water at proper temperature was restored by the conclusion of the inspection.

Observed one of the 3-door reach in coolers to have an excessive amount of accumulation on the door, siding and shelves. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to clean the reach in cooler and implement a cleaning schedule to ensure no accumulation can occur.

Observed a few food items to not be covered while cold holding. When 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. PIC voluntarily covered food items.

Observed a chlorine sanitizer located in the Front food service area, to have a concentration less than 50ppm when tested by EHS and the PIC. Chlorine sanitizers should have a concentration of 50-100ppm when tested with testing kit. COS: PIC voluntarily remade the sanitizer, and the concentration read 50-100ppm, when tested.

Observed the 3-compartment sink, the mop sink, the meat prep sink and the vegetable prep sink to have a final temperature of 101F, 100F, 104F and 105F, respectively. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. COS: PIC voluntarily adjusted hot water heater and when retested, 3-compartment and prep sinks were 115F, 110F, 111F and 112F, respectively.

Observed the 3-compartment sink and the vegetable prep sink to have a final temperature of 107F and 103F, respectively. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. COS: PIC voluntarily adjusted hot water heater and when retested, 3-compartment and prep sink were 113F and 112F, respectively.

Observed 2 mops to not be air-drying in between use. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. COS: PIC positioned mops to ensure proper air-drying.

Observed multiple TCS foods in cold holding units prepped over 24 hours ago with no date marking to properly indicate date of preparation and disposition. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC was educated and placed proper date marking on all eligible items.

Observed sanitizing buckets to have a concentration of greater than 100 ppm of Chlorine solution. Manufacturer test strips in facility has a standard of 50-100 ppm of Chlorine solution. Poisonous or toxic materials shall be used according to: Manufacturer's use directions included in labeling. COS: PIC remade sanitizer solution to have a concentration of 50-100 ppm of Chlorine solution.

Observed cooling methods and storage to be inadequate for rapid cooling, cooked noodles were piled above top brim of container. 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 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; 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. COS: PIC was educated on proper cooling and used recommendations given by inspector.