ASIAN CAFE

Insects, rodents, and animals not present — Inspector Note: Observed two flies and two fruit flies throughout the main kitchen and front food service area. Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Discussed with PIC to eliminate harborage conditions, keep exit doors closed as much as possible, and contact pest control in order to eliminate current and future pests.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a rice cooker actively hot-holding rice while stored on top of a chair located inside the mop sink area. Food Storage, Prohibited Areas (C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas: 1. Locker rooms; 2. Toilet rooms; 3. Dressing rooms; 4. Garbage rooms; 5. Mechanical rooms; 6. Under sewer lines that are not shielded to intercept potential drips; 7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; 8. Under open stairwells; or 9. Under other sources of contamination. COS: PIC unplugged the rice cooker, placed it on the center kitchen prep table, where it was plugged back in to continue to hot hold. Discussed with PIC that the mop sink area is a prohibited location to store food.

Insects, rodents, and animals not present — Inspector Note: Observed a gap along the bottom of the second screen door of the main kitchen that could allow for the entry of pests. Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. Discussed with PIC to seal gap along the bottom of the second exit door of the main kitchen.

Insects, rodents, and animals not present — Inspector Note: Observed at least 4 flies throughout the front food service area and main kitchen. Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Discussed with the PIC to eliminate harborage conditions, ensure doors are properly closed and sealed to prevent pest entry, and contact a licensed pest control operator to help prevent future pest activity.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black organic matter on the white interior surfaces and seals of the drink fountain nozzles in the front food service area. 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 removed all nozzles from the drink fountain to be thoroughly washed, rinsed and sanitized.

Proper cooking time and temperatures — Inspector Note: Observed "just cooked" salmon to have internal temperatures of 130°F and 137°F when measured at two different parts of the salmon. Raw Animal Foods (P, Pf) (5) Pathogen Destruction. (a) Raw Animal Foods. 1. Except as specified under paragraphs 2, 3 and 4 of this subsection, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (i) 145°F (63°C) or above for 15 seconds for: P (I) Raw eggs that are broken and prepared in response to a consumer's order and for immediate service, P and (II) Except as specified under paragraphs 1(ii) and (iii), 2, and 3 of this subsection, fish and meat including game animals commercially raised for food or under a voluntary inspection program; P (ii) 155°F (68°C) for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, non intact meat, and injected meats; the following if they are comminuted: fish, meat, game animals raised for food, and commercially game animals or under a voluntary inspection program; and raw eggs that are not prepared to a consumer’s order and for immediate service P ; or Minimum Temperature Time °F (°C) 145 (63) 3 minutes 150 (66) 1 minute 158 (70) < 1 second (instantaneous) (iii) 165°F (74°C) or above for <1 sec instantaneous for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing fish, meat, poultry, or ratites. P 2. Whole meat roasts including beef, corned beef, lamb, pork, and cured pork roasts such as ham shall be cooked: (ii) If cooked in an oven, use an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature: Pf Oven Type Oven Temperature Based on Roast Weight Less than 10 lbs (4.5 kg) 10 lbs (4.5 kg) or More Still Dry 350°F (177°C) or more 250°F (121°C) or more Convection 325°F (163°C) or more 250°F (121°C) or more High Humidity1 250°F (121°C) or less 250°F (121°C) or less 1 Relative humidity greater than 90% for at least 1 hour as measured in the cooking chamber or exit of the oven; or in a moisture-impermeable bag that provides 100% humidity. and (i) As specified in the following chart, to heat all parts of the food to a temperature and for the holding time that corresponds to that temperature: P Temperature °F (°C) Time1 in Minutes Temperature °F (°C) Time1 in Seconds 130 (54.4) 112 147 (63.9) 134 131 (55.0) 89 149 (65.0) 85 133 (56.1) 56 151 (66.1) 54 135 (57.2) 36 153 (67.2) 34 136 (57.8) 28 155 (68.3) 22 138 (58.9) 18 157 (69.4) 14 140 (60.0) 12 158 (70.0) 0 142 (61.1) 8 144 (62.2) 5 145 (62.8) 4 1Holding time may include postoven heat rise. 3. A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if: (i) The food service establishment serves a population that is not a highly susceptible population, and (ii) The steak is prepared so that it remains intact, and (iii) The steak is cooked on both the top and bottom to a surface temperature of 145°F (63°C) or above and a cooked color change is achieved on all external surfaces. 4. A raw animal food such as raw egg, raw fish, raw-marinated fish, raw molluscan shellfish, or steak tartare; or a partially cooked food such as lightly cooked fish, soft cooked eggs, or rare meat other than whole-muscle, intact beef steaks as specified in paragraph 3 of this subsection, may be served or offered for sale upon consumer request or selection in a ready-to-eat form if: (i) The food service establishment serves a population that is not a highly susceptible population; and (ii) The food, if served or offered for service by consumer selection from a children’s menu, does not contain comminuted meat, Pf and (iii) The consumer is informed that to ensure its safety, the food should be cooked as specified under paragraphs 1 or 2 of this subsection; or (iv) The Health Authority grants a variance from paragraphs 1 or 2 of this subsection as specified in DPH Rule 511-6-1-.10(5)(a) based on a HACCP plan that: (I) Is submitted by the permit holder and granted as specified under DPH Rule 511-6-1-.10(5)(b), and (II) Documents scientific data or other information showing that a lesser time and temperature regimen results in a safe food, and (III) Verifies that equipment and procedures for food preparation and training of food employees at. the food service establishment meet the conditions of the variance. PIC instructed food service employee to recook salmon. Salmon was retemped at 166F.

Proper cold holding temperatures — Inspector Note: Observed multiple food items in the walk-in cooler above the required cold holding temperature of 41°F, including shelled eggs at 47°F, cooked mixed vegetables at 44°F, cooked dumplings at 45°F, and marinated chicken at 48°F. Time/Temperature Control for Safety; Cold Holding (P) (f) 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. P PIC stated that all listed food items were prepared or placed in the walk-in cooler at approximately 11:00 a.m. The PIC voluntarily moved all affected food items to functioning refrigeration coolers. The PIC was instructed to discontinue using the walk-in cooler to store TCS foods until it is repaired and to email once the cooler has been repaired.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a rice cooker actively hot-holding rice while stored on top of a chair located inside the mop sink area. Food Storage, Prohibited Areas (C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas: 1. Locker rooms; 2. Toilet rooms; 3. Dressing rooms; 4. Garbage rooms; 5. Mechanical rooms; 6. Under sewer lines that are not shielded to intercept potential drips; 7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; 8. Under open stairwells; or 9. Under other sources of contamination. COS: PIC unplugged the rice cooker, placed it on the center kitchen prep table, where it was plugged back in to continue to hot hold. Discussed with PIC that the mop sink area is a prohibited location to store food.

Food separated and protected — Inspector Note: Observed raw fish stacked directly above ready to eat vegetables inside of the reach in cooler of the front food service area. Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P COS: PIC restacked fish so that they were now below the ready to eat vegetables.