PH'EAST – FAN T'ASIA

In-use utensils: properly stored — Inspector Note: Observed spoon used to scoop rice stored in water at 97F, in the front food service on the counter. CA: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: water discarded and made new at 201F

Management knowledge, responsibilities, reporting — Inspector Note: PIC does not have a verifiable manner that employees are informed of their duties to report. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; REQUIRED VERIFICATION WITHIN 10 DAYS

Food stored covered — Inspector Note: Observed salt, sugar, chicken powder, noodles, corn starch, soy sauce, hot chilli pepper, sweet sauce, brown sugar, soy sauce in squirt bottle on the counter beside the grill uncovered CA: Except when cooling, food must be stored covered. COS: Foods covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food bins stored above the hand washing sink with food debris on the outside of several containers while stacked on each other; knife magnetic with food stuck on and clean knives stored. CA: Food contact surfaces shall be cleaned to sight and touch. COS: Magnetic strip sanitized; knives and bins were washed and sanitized.

Proper cold holding temperatures — Inspector Note: Observed cold hold temperature violations in the reach cooler, under the window; and prep top cooler. CA: Cold hold TCS foods must be maintained at 41F or below. COS:egg drop soup, brown rice, and black bean discarded; raw eggs, chicken, and beef were recently pooled and cooked-temperature 41F @1:50FM FOOD MUST COOL TO 41 PRIOR TO PLACING IT AT THE TOP OF THE PREP TOP UNIT TO SERVE