Tin Drum Asian Kitchen

Management knowledge, responsibilities, reporting — Inspector Note: PIC cannot demonstrate in a verifiable manner that all food service employees have been made aware of their responsibility to report their health as it relates to the symptoms/illnesses transmissible via food. C/A: PIC shall be able to demonstrate in a verifiable manner that all food service employees have been made aware of their responsibility to report their health as it relates to symptoms/illnesses transmissible via food. PIC has 10 days to provide signed employee health agreements by all current employees to EHS

Adequate handwashing facilities supplied & accessible — Inspector Note: No handwashing cleanser available at hand sink in boba station in front food service area. C/A: There shall always be handwashing cleanser at all hand sinks within a food service operation at all times. COS: PIC purchased soap

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed strainer stored in hand sink near ware washing area in main kitchen. Observed blender stored in hand sink in boba station next to dump sink in front food service area. C/A: A hand sink shall not be used for any purposes other than hand washing. COS: Equipment removed from hand sinks.

Food separated and protected — Inspector Note: Observed cook with single use gloves on handle personal cell phone twice, scratch behind ear, rinse gloves off at 3 compartment sink with pre rinse sprayer and prepare a meal for a customer by grabbing broccoli and onions and placing in wok without removing gloves and washing hands. C/A: If used, single use gloves shall be used only for one task and no other purpose. Gloves shall be discarded when soiled and/or when interruptions occur in operation. COS: All food and food in containers handled were discarded, gloves removed, hands were washed and food remade.

Food separated and protected — Inspector Note: Observed raw shrimp stored behind ready to eat vegetables in prep top cooler 3 in front food service area; improper horizontal storage. C/A: All raw animal proteins shall be stored in a manner to precent cross contamination of ready to eat foods. Raw seafood shall be stored in front of ready to eat foods. COS: Raw shrimp placed in front of ready to eat vegetables.

Food stored covered — Inspector Note: Observed multiple containers of food, seasonings, and sauces stored uncovered in front food service area including entire prep tops (1 and 2), ice bins for customer drinks, sauce containers near wok and fry stations, containers on top of prep top cooler 3. Observed containers of eggrolls, spring rolls and shrimp dumplings stored uncovered in deep freezer in front food service area. C/A: All foods shall be covered to protect from contamination. COS: All items covered.

Proper cold holding temperatures — Inspector Note: Observed cooked salmon and green beans cold holding above 41 F in prep top cooler 1 in front food service area. Observed fried cauliflower cold holding above 41 F on top of prep top cooler 3 in front food service area. Observed fried cauliflower cold holding above 41 F in prep top cooler 3 in front food service area. Observed chicken wings and liquid eggs cold holding above 41 F in ice bath 1 and 2, respectively, on carts between wok and fry station in front food service area. C/A: All TCS foods cold holding shall be maintained at 41 F or below. COS: salmon, green beans, liquid egg and chicken wings discarded. Cauliflower allowed to cool, cooled to 41 F @ 2:43pm.

Proper hot holding temperatures — Inspector Note: Observed tapioca boba hot holding at 81 F in bain marie in boba station in front food service area. C/A: All TCS foods hot holding shall be maintained at135 F or above. COS: Boba discarded

Proper cooling time and temperature — Inspector Note: Observed soba noodles(2) not cooling at a proper rate that ensure it reaches 70 F within 2 hours. C/A: All TCS foods coolings from 135 F-70 F shall do so within 2 hours. COS: both containers discarded

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: The most recent inspection report was not observed posted on the wall near the front door. An inspection report from 2023 was observed. CA The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Physical facilities installed, maintained, and clean — Inspector Note: Mold was observed on the wall behind the 3-compartment sink and dishwasher. CA Physical facilities must be in good repair and maintained.

Food separated and protected — Inspector Note: Shell eggs were stored directly on top of a container of pad thai noodles inside the walk in cooler. CA Shell eggs must be separated and stored on the bottom rack to prevent contamination. COS The eggs were placed at the bottom of the rack.

Proper cold holding temperatures — Inspector Note: Charitchi mayo sauce was observed stored on the countertop on the front prep line at room temperature. The sauce was made in house. Liquid eggs stored inside a cold holding unit held cold holding temperatures above 41F. CA TCS food items must maintain cold holding temperatures at 41F or below to prevent foodborne illnesses. COS The charitchi sauce was discarded and additional ice was added to the liquid eggs to ensure cold holding temperatures were maintained at 41F or below.