Yami Yami

Observed Time/Temperature Control for Safety foods inside the reach-in cooler above 41F: cooked wings (55F), Chicken egg rolls (48F). The ambient air temperature of the unit is 56F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. Food items were discarded.

Observed the handle of the scoop touching the flour during storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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, such as bins of sugar, flour, or cinnamon. Coach employees to place in-use utensils with their handles above the food within the containers.

Observed clean food containers stacked on the drying rack while still wet above the 3 compartment sink. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Re-wash, re-rinse, re-sanitize food containers. Coach employees to allow food containers to air dry before being stored.

Observed cooked chicken wings inside the reach in cooler without proper date marking. Also observed Lo mein noodles and chopped cabbage inside the walk-in cooler without proper date marking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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 states the food items were prepared the day before and placed a proper date mark on the food items.

Observed the manual ware washing 3 compartment sink dispensing 0 parts per million of sanitizer solution. Chlorine concentration shall be held between 50-100 ppm. Person in charge made solution to 100 ppm of chlorine sanitizer.

Observed no Person In Charge (PIC) upon entering the facility. There must be a PIC on the premises of the food service establishment at all times. The PIC shall ensure compliance with food safety. Ensure there is a PIC at all times during operation. Corrected on Site (COS): The PIC arrived during the inspection.

Observed cooked chicken and cooked lo mein noodles inside the walk-in cooler not date marked. 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 or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. The person in charge datemarked the food containers.

Observed the in use sanitizer bucket with 0 parts per million of solution. Chlorine concentration shall be held between 50-100 ppm. Person in charge made solution to 100 ppm of chlorine sanitizer.

Observed bulk container of cooked chicken wings, cooked general chicken and cooked lo mein inside the walk in cooler not date marked. 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 or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge datemarked the food containers.

Observed the in use rice scooper stored in stagnant water (71°F). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F. Person in charge discarded the water and obtained another rice scooper.