MING'S BARBECUE

Observed pink organic substance on the inner roof inside of ice bin.

Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Discussed with the PIC to discard the ice from the ice machine and to thoroughly clean and sanitize the unit before putting it back into use.

Observed dish stacked as clean with dried food debris on the outside of container.

Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P

PIC removed dish and placed near dish machine to be rewashed.

Observed a wet wiping cloth stored in a sanitizer bucket with improper sanitizer concentration, and another wet wiping cloth left on the countertop outside of the sanitizer solution.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose.
2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

PIC remade sanitizer bucket and placed wet wiping cloths inside buckets.

Observed the main kitchen exit door open, with a screen containing large gaps that could allow pest entry.

Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, 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.

PIC closed the exit door of the main kitchen.

Observed bean sprouts and tofu acold holding above 41F in walk in cooler(vegetables). CA: 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 (5°C). COS: Bean sprouts voluntarily discarded. Tofu relocated to another cooler. PIC removed plastic bag behind walk in cooler condenser. Advised to monitor walk in cooler and obtain maintenance if necessary.

Observed cut nappa and bean sprouts held on time with no time stamp. f time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify:

Observed employee rinse hands at the designated meat sink. CA: 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.

Observed employee wash large rice bowl in the designated vegetable sink. COS: Employee re-washed bowl and lid at the 3-compartment sink with sanitizer. Employee made sanitizing solution at the 3compartment sink at 100ppm chlorine. CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

Observed cut nappa and tofu not cold holding below 41F in prep cooler. COS: TCS food items were placed inside cooler. Advised to not place TCS foods above other containers.

Upon arrival at 3PM, observed rice noodles past it's discard time of 2PM. COS: Noodles were voluntarily discarded.

Observed interior of ice machine with black organic growth. Observed Employee drink stored directly in ice of the ice machine.COS:Employee removed drink and began to discard ice to clean and sanitize ice machine.

Observed live adult and baby roaches underneath the fryers and other cooking equipment. Advised to consult with pest company to address issues for roach activity.

Observed broken shell eggs,dry bones and other food debris underneath cooking equipment on the floors. Advised to clean.