POLITAN ROW- 26 THAI

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed in-use utensils stored in water measuring 96F during the inspection. CA:(1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: Employee increased the temperature of the crockpot, and the utensil-storage water reached 135F during the inspection.

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC not present during time of inspection CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised facility that a person in change must be present during operational hours

Management knowledge, responsibilities, reporting — Inspector Note: Observed no employee health policy available during the inspection. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf Advised facility to maintain an employee health policy at the facility. A copy was provided during the inspection.

Proper cold holding temperatures — Inspector Note: Observed raw chicken wings cold holding at 48F during the inspection. CA: (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 COS: Employee discarded affected food items

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: 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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 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. Observed raw beef pieces being cooled in a deep metal container, filled to capacity in bottom area of prep top cooler. COS: Food worker divided the raw beef into smaller portions in metal containers .Food item was loosely covered with plastic wrap and placed in the walk in cooler to continue cooling.

Approved thawing methods used — Inspector Note: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: 3. As part of a cooking process if the food that is frozen is: 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Observed raw, marinated chicken wings being thawed in a pot of still water on top of drain board of three compartment sink in the food prep area. COS: Food worker removed said food item to the walk in cooler and was educated on proper thawing procedures. Educational material was provided.

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, 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. Observed multiple pieces of cooked chicken dumplings tested at a range between 43F - 45F in 2 door low boy refrigerator in the food prep area. As per food workers statement dumplings have been in said unit for 24 hours prior to inspection. COS: Food worker discarded said food item.