CHINESE DHABA

Observed multiple TCS foods(4 containers noodles,2 pan chicken,1 container paneer cheese and 1 case of eggs) prepped on 4/5/26 and 4/8/26 cold stored in 2 door reach in cooler and 3 door reach in cooler above 41F. COS: PIC voluntarily discarded food items.

Observed 2 pans of chicken cooling on the counter near the cook area. Also a pan of chicken stored directly next to cooking area at a temperature above 41F but prepped 1 hour before the inspection started. CA:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. 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; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

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 moved the 3 pans of chicken to the freezer for rapid cooling.

Observed various TCS foods in reach-in cooler not cold holding at 41°F (5°C) or below. Those TCS food items were one pan of cooked lo mein and hakka noodles, seventeen packs of paneer, seventeen packs of tofu and sixteen cartons of raw eggs. All TCS food items measured between 59-60F.

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) or below.

COS: PIC voluntarily discarded all the TCS food items as they were all stored in the reach in cooler for over 24 hours.

Observed a reach-in cooler not holding 41F degrees or below. All TCS foods were discarded as all TCS foods were held in the cooler for over 24 hours.

CA: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures.

Discussed with PIC to have the cooler serviced as soon as possible.

Observed sanitizer compartment of the three compartment sink measuring 0ppm QUAT.

CA:A chemical sanitizer used in a sanitizing solution for a manual operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions, and shall be used as follows: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions.

COS: PIC voluntarily added more sanitizer to the solution (Final measure ~200ppm).

The rubber seal located within the grinder used for grinding fresh peppers was found to be unclean, with visible mold residue

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: PIC voluntarily disassembled the grinder and placed in three compartment sink to be cleaned.

Observed chlorine sanitizer bucket used to sanitize food-contact-surfaces (preparation table tops) measure ~200ppm.

CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions)

COS: PIC voluntarily diluted the solution (Final measure ~100ppm Chlorine)

Observed excessive food debris accumulation on the right side of the fryer (closest to the wall).

CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.