THAICOON & SUSHI BAR

Observed bamboo shoots, baby corn, and raw chicken cold holding above 41F in prep top cooler 2 (by dry storage) in main kitchen.

CA: When cold holding, TCS foods shall be maintained at 41F or below.

COS: All items were discarded.

Observed four sauce containers and a container of cooked sweet potatoes stored uncovered in bottom of prep top cooler 1 (by ware washing) in main kitchen. Observed raw chicken stored uncovered in bottom of prep top cooler 2 in main kitchen.

CA: Food shall be stored covered to prevent and protect against overhead contamination.

COS: covers were added to all items.

Observed several cold time/temperature control for safety food (TCS) distinguished by an asterisk (*) holding above 41F.

C/A: cold time/temperature control for safety food shall be maintained at 41°F or below

Per PIC, Items out of temperature were prepped before todays inspection around 10:30 or 11:00am.

COS: items moved to WIC with an observed ambient temperature of 40F. (raw shelled eggs in the right preptop and cooked carrots from the walk in cool (prep date of 12/2) discarded)

***Discussed that items shall be cooled to 41F before placing them in units for service

Per PIC all sinks behind sushi bar are hand sinks. EHS observed green sanitizer buckets stored in 2 hand sinks. For the 3rd hand sink EHS observed a metal tray covering the sink making it inaccessible for hand washing.

C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing.

COS: items removed

Observed a scoop stored in a container of rice with the scoop touching the rice. Observed a pair of metal tongs stored in a small plastic container filled with stagnant water, observed at 58F. Observed several utensils (spoons and whisks) stored in a white bucket with stagnant water observed at 74F.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon;

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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

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, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: water discarded and utensils place on a clean surface

Observed several employees drinks stored above food, food prep areas, and single use items like napkins.

C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: employees drinks removed

Discussed designated areas

Observed a container of raw chicken stored on top of a container of raw fish in walk-in freezer. Observed raw beef stored above raw fish in walk-in freezer. Observed raw tuna stored on top of cut pineapple in walk-in cooler. Observed raw chicken stored on top of pre-cooked chicken dumplings located in reach-in cooler by fryer station.

C/A: 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,

COS: items moved; EHS discussed with PIC proper food storage in cold holding units.

Observed several cold time/temperature control for safety food (TCS) distinguished by an asterisk (*) holding above 41F.

C/A: cold time/temperature control for safety food shall be maintained at 41°F or below

**PIC advised temperature fluctuated during the morning prep. Items out of temperature were prepped before todays inspection. **

COS: items moved to WIC with an observed ambient temperature of 41F.

Observed several TCS foods cold holding at above 41F in main kitchen (see asterisks).

C/A: All TCS foods must be cold held at 41F and below.

**PIC advised temperature fluctuated during the lunch rush about 30-minutes ago. **

COS: Both coolers closed and tempted at 41F @ 2:50pm.

Observed food items in containers stored directly on the floor WIC in main kitchen.

C/A: food shall be protected from contamination by storing the food in a clean, dry location and at least 6 inches (15 cm) above the floor.

Observed scoops stored in dry food containers( rice, sugar, panko, etc.) with handles in contact with food in main kitchen.

2. Observed utensils stored in utensil water measuring 110F along counter near rice in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon;

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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

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, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) or 41F and below and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).