HIBACHI EXPRESS

Observed a box of raw chicken, a bag of onions, and a food container of soy sauce stored on the floor of the dry storage area. CA: Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination and at least 6 inches (15 cm) above the floor. COS: PIC voluntarily discarded the box of raw chicken and moved the bag of onions and the food container of soy sauce to a shelf in the dry storage area.

Observed food spillage at the bottom of the reach-in coolers in the main kitchen. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed a container of cooked beef egg rolls and cooked beef dumplings cooked at 5PM 08/25 improperly cooled down within the 6 hour window. CA: Advised PIC 1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. COS: PIC discarded food items during time of inspection

Observed 3 containers of shrimp stored inside the sandwich prep cooler reach in and 2 containers of raw chicken stored inside the 3-door reach-in cooler prepped and covered tightly with lids restricting air-flow. CA: Advised PIC . 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 uncovered food items and placed them inside the reach-in freezer for rapid cooling during time of inspection , provided just cool it fact sheet