DAGU RICE NOODLE

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a large pan of rice cooling at room temperature on a rack in the main kitchen, with a measured temperature of 68°F. Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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 PIC moved rice to walk in cooler to rapidly cool.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed 4 boxes of frozen meat stored directly on the floor of the walk-in freezer. Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Discussed with PIC that, despite limited space inside the walk-in freezer, all food must be stored off the floor to prevent contamination. Discussed measures to use to lift food off floor such as using crates or stands.

Wiping cloths: properly used and stored — Inspector Note: Observed 4 wiping cloths stored on countertops outside of sanitizer buckets throughout main kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); PIC placed wet wiping cloths inside sanitizer buckets.

In-use utensils: properly stored — Inspector Note: Observed two in-use rice scoops stored in containers of room-temperature water next to the rice cooker. In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. 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). PIC removed the containers holding the in-use rice scoops from the water, then washed and sanitized the scoops before placing them into a clean, empty container.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed 3 bins of raw meat in the walk-in cooler stored directly on floor. Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: PIC lifted bins of raw meat off the floor of the walk in cooler.

Wiping cloths: properly used and stored — Inspector Note: Observed 3 wiping cloths stored in sanitizer bucket with a concentration of 0ppm chlorine. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: PIC remade sanitizer solution in bucket. Sanitizer solution retested with a concentration of 50ppm chlorine.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black organic substance lining inside rim of ice machine. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) 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. PIC voluntarily started discarding ice in ice machine and instructed food service employees to thoroughly clean and sanitize ice machine.