TOYIN TAKEOUT

Thermometers provided and accurate — Inspector Note: Observed no food temperature measuring device within facility. C/A: Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Facility has 10 days (6.12.26) to submit to EHS evidence of a temperature measuring device.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No testing strip available within facility. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided Facility has 10 calendar days (6.12.26) to submit to EHS evidence of chlorine testing strips.

Proper cold holding temperatures — Inspector Note: Observed rice in the undercounter reach in cooler of main kitchen temp above 41F. Observed hardboiled eggs, cow foot, and spinach temp above 41F in the prep top cooler of main kitchen. C/A: 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: Food items discarded.

Time as a public health control: procedures and records — Inspector Note: Facility states they use time as a public health control for food items in front food service. Observed no discard labels on containers of food. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: Time of discard added to containers.

Thermometers provided and accurate — Inspector Note: Facility has no food temperature measuring device. CA: 1.Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit shall be accurate to ±1ºC in the intended range of use. Pf 2. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use. Pf REQUIRED WITHIN 10 DAYS

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No chemical testing equipment available to test sanitizer strength. CA: Sanitizer test strips required for chlorine sanitizer. REQUIRED WITHIN 72 HOURS

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed in the main kitchen a purse/jacket stored on top of rice bin near back door, in reach in cooler personal food stored amongst and on top of customer food, employee papers/books stored on the counter top reach in that holds the microwave and rice cooker, on the prep table that has a top rack an employee cup and cell phone, on the prep table the facilities cordless phone sits. CA: There must be a designated Areas for Employee items away from food and/or food preparation areas. CORRECT WITHIN 30 DAYS

Food-contact surfaces: cleaned & sanitized — Inspector Note: Employee observed washing then rinsing dishes. CA: Dishes must be sanitized at 50 to 100PPM chlorin sanitizer. COS: 3 compartment sink set up with sanitizing compartment at 50PPM and dishes rewashed.

Proper cooling time and temperature — Inspector Note: Observed Spinach dishes, fish, and beef not cooling at appropriate rates to meet required temperatures at appropriate times. CA: 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 COS: Foods placed in prep top and reach in freezers. 5:30 spinach soup 65F, spinach 70F, tilapia 60F, okra 68F, whiting 50F