P Goy's Thai & Sushi

Observed an employee's cellphone on the prep table of the prep top cooler unit. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Person in Charge (PIC) moved the cellphone to an appropriate area.

Observed several Time/Temperature Control for Safety (TCS) foods inside the reach-in cooler above 41 F. The ambient air temperature inside the unit at 49 F. All cold hold TCS foods must be 41 F or below. Correct on Site (COS): food items discarded. The unit must be serviced/repaired by a reputable company.

Observed employee bread stored around clean equipment and utensils. Also observed an employee apron stored around food in the main kitchen area. All employee items must be stored away from food, single-use items, clean equipment, etc.

Observed 0 parts per million (ppm) of sanitizer dispersing from the ware washing machine. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart. Use three compartment sink until the warewashing machine has been repaired. Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed cooked steak inside the walk in cooler and cooked chicken tenders inside the reach in cooler without proper date marking. Employee stated the foods were prepped Sunday. Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked 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 or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Date mark all cooked foods.