AMERI BISTRO

Hands clean and properly washed — Inspector Note: Observed a food employee enter the main kitchen from outside, put on gloves without first washing their hands, and then proceed to handle food. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS- employee washed hands.

Proper cold holding temperatures — Inspector Note: Observed TCS food cold holding above 41F in reach in cooler. See * on inspection report. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS- PIC voluntarily discarded food held over 4 hours. PIC moved food held under 4 hours to walk in cooler to cool more rapidly.

Time as a public health control: procedures and records — Inspector Note: Observed two trays of fried chicken wings tested at 83F on food prep table next to deep fryers in food prep area. As per PIC , food was placed in said area after cooking and will be discarded after 4 hours. At the time of inspection, food item was not labeled or documented as TPHC. CA: Time without temperature control is used as the public health control for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: If time without temperature control is used as the public health control up to a maximum of 4 hours COS- PIC documented TPHC.

Personal cleanliness — Inspector Note: Observed one food worker preparing chicken wings and fries and one food worker preparing a hamburger both for customers without a hair restraint. COS: Both food workers obtained hair restraints to continue with food preparation. CA:Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

In-use utensils: properly stored — Inspector Note: Observed several bowls used as in use food dispensing utensils stored direct contact with dry food (Rice, flour) on food storage shelves in rear storage area and in coked whit rice in walk in cooler. CA: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored, In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Correct by 10/10/2025

Nonfood-contact surfaces clean — Inspector Note: Observed a build up of grease on sides of deep fryers and ventilation hood filters in food prep area, accumulation of old food particles on food storage shelves in rear food storage area, a build up of food residue on storage shelves and build up of dust particles on fan covers in walk in cooler, build up of grease residue in on dish storage racks above 3 compartment sink and build up of food residue on walls behind food prep table in food prep area.

Proper cold holding temperatures — Inspector Note: Observed cooked white rice at 46F in rice warmer inside of walk in cooler. As per PIC food was placed inside walk in cooler 10 hours prior to inspection. COS-Food was discarded by PIC. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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).

Proper hot holding temperatures — Inspector Note: Observed cooked fried rice tested at 110F in rice warmer next to prep top cooler in food prep area. As per PIC food was placed into rice warmer 30, after cooking, 30 minutes prior to inspection. COS: Food was reheated to 176 by food worker. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above.

Time as a public health control: procedures and records — Inspector Note: Observed two trays of fried chicken wings tested at 83F on food prep table next to deep fryers in food prep area. As per PIC , food was placed in said area after cooking and will be discarded after 4 hours. At the time of inspection, food item was not labeled or documented as TPHC. COS: Food was reheated to 172- 201F by food worker and proper documentation for TPHC was done for food item. CA: Time without temperature control is used as the public health control for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: If time without temperature control is used as the public health control up to a maximum of 4 hours