FOOD TERMINAL

Observed in-use utensils stored in crocks of water in the front food service area with a water temperature of 122°F, and rice utensils stored in a crock in the main kitchen with a water temperature of 84°F.

In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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 (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: PIC raised the temperature of both crocks. Discussed with PIC that the water inside the crocks shall hold a temperature of at least 135°F (57°C) and the container is cleaned frequently

Observed five dishes stacked while wet in the dish area.

Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.
2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

PIC instructed food service employee to restack dishes in such a way to properly air dry.

Observed a single-use cup stored above the prep table without a lid or straw, and a food employees person bowl of soup sitting on the prep top table. CA: Advised PIC employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. COS: Items were discharged and surfaces were sanitized during time of inspection

Observed 2 ice machines with heavy black debris present along the white panel coming in direct contact and dripping into the ice. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC burned the ice during time of inspection and sanitized

Observed several cooked TCS food items stored inside several reach-in coolers without any date marking. CA: Advised PIC time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety

Observed 5 sanitizer buckets measuring 400+PPM of Quat sanitizer. CA: Advised PIC chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified. COS: Solution is automatically generated and dispensing 400+PPM, PIC has been advised to dilute and test the solution before use and contact the servicer to have corrections made

Observed 8 boxes of raw pork belly sitting on the counter top thawing at room temperature. CA: Advised PIC Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below. COS: PIC placed boxes inside the walk-in cooler to properly thaw

Observed live and dead roaches throughout the facility CA: Advised PIC The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed large gap of visible light in between and under the back door. CA: Advised PIC outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Observed several dishes stacked while wet in the dish area. CA: Advised PIC dishes shall be stored in a self-draining position that allows air drying

Observed several reach-in coolers with heavy black debris along the gaskets and bottom of the coolers. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed the bottom of plates stored on the expo line coming in direct contact with debris. CA: Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris