LUX BANQUET HALL

Approved thawing methods used — Inspector Note: Observed three plastic bags thawing in the sink without water. C/A Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; COS: Shrimp was placed the container of water with water running

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed a large stack of metal trays stacked wet on the shelf in the main kitchen. C/A Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and COS: Trays were unstacked and allowed to dry before stacking

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes and single used containers in the main kitchen on the shelf stored upright without any cover C/A Dishes must be covered or inverted to prevent contamination COS: Dishes and plastic to-go boxes were inverted

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the can opener on the counter with food build-up. PIC stated the opener was used a couple of days ago C/A Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Can opener was placed in the sink