Be Banh Mi

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cooked chicken cooling using ineffective methods. Observed chicken on counter upon arrival at 86F. Employee stated it had just finished cooking and placed in cooler. Observed chicken at 79F after about an hour in the cooler. Container of chicken was tightly sealed and over 4 inches tall. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC placed chicken in the freezer to cool rapidly.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the interior of the prep top cooler leaking water.CA 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Physical facilities installed, maintained, and clean — Inspector Note: Observed heavily soiled floors below the ovens, ranges, by the hand sink, and behind equipment. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Discussed to deep clean kitchen.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed an employee move multiple baguette pans from the floor to the bread proofer and to the shelf where clean baguette pans are stored. CA: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. COS: PIC removed all unclean pans from proofer and shelf, set-up the 3-compartment sink and washed, rinsed and sanitizer the pans.

Proper cold holding temperatures — Inspector Note: Observed multiple time/temperature control for safety (TCS) foods cold holding at temperature above 41F - see foods marked with asterisk in temperature log. Upon checking, the ambient temperature of the cooler was 43F. CA: 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 discarded TCS foods that had been in cooler more than 4 hours (noted in temperature log). Other foods were moved to a working cooler.

Proper date marking and disposition — Inspector Note: Observed multiple ready-to-eat, TCS foods (5 containers of cooked, sliced pork ; 2 containers of pate ; 3 bins of house-made cooked pork sausage) held under refrigeration for more than 24 hours with no date marks. CA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC date marked all foods.

Toxic substances properly identified, stored, used — Inspector Note: Observed a container of floor cleaner stored on a shelf amongst containers of soy sauce and honey. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: Separating the poisonous or toxic materials by spacing or partitioning; and Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: PIC relocated the floor cleaner.

Toxic substances properly identified, stored, used — Inspector Note: Observed a spray container of blue liquid (later identified as soap) unlabeled. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material COS: PIC labeled the chemical container.