SURINA THAI

Nonfood-contact surfaces clean — Inspector Note: Observed food storage shelves lined with cardboard inside of the main kitchen. Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Discussed with PIC to replace cardboard with non-absorbent material to line the shelves.

Time as a public health control: procedures and records — Inspector Note: Observed three containers of cooked rice on a shelf of the main kitchen without proper time as a public health control (TPHC) labels; temperatures were 83°F, 81°F, and 79°F. Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or 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: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P PIC voluntarily discarded all three containers of cooked rice.

Wiping cloths: properly used and stored — Inspector Note: Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and Laundered daily. Observed three wet wiping cloth stored directly on food preparation counter tops and not in sanitizing solution between uses. COS: PIC placed said cloths in sanitizing solution.

In-use utensils: properly stored — Inspector Note: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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).Observed six in use food dispensing utensils stored in two separate containers of still water directly on floor in front of wok and grill station in main kitchen. As per PIC said utensils will be dipped in hot water above 135F before each use. COS: PIC removed said utensils and was educated on proper utensil sanitization process.

In-use utensils: properly stored — Inspector Note: 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. Observed dispensing utensils without handles stored in direct contact with uncooked jasmine rice , coconut powder, rice and sugar in their respective storage bins in main kitchen area. PIC was educated on the proper use and storage of utensils for said food items.

Nonfood-contact surfaces clean — Inspector Note: Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food storage storage shelves lined with cardboard observed with an accumulation of food and grease residue through out the establishment. PIC was educated on the use on non absorbent material to line said storage shelves.

Hot and cold water available; adequate pressure — Inspector Note: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Observe Hot water not provided at hand wash sinks in both the male and female toilet facility provided for both customers and employees. PIC was educated on having said issue repaired within 72 hours.

Proper cold holding temperatures — Inspector Note: 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. Observed two tubs of raw chicken pieces tested at a range between 42-45 F and one tub of cooked chicken pieces tested at 44F on storage shelve in walk in cooler. As per date marked label, said food has been cold holding for two days and five days respectively. COS: PIC discarded said food items.