LAMEIZI ASIAN BISTRO

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food service employee wipe the rim of metal container of raw chicken then proceed to wipe the preptop counter. Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P PIC instructed the food service employee to place the wiping cloth in a sanitizer bucket and to sanitize the countertops. Discussed with the PIC and employee the importance of properly using sanitized wet wiping cloths and cleaning surfaces between handling different types of raw meat with varying cooking temperatures to prevent cross-contamination.

Proper cold holding temperatures — Inspector Note: Observed metal containers of raw beef, egg yolk mixture, and raw chicken with cold holding temperatures above 41°F; measured at 45°F, 47°F, and 46°F, respectively. *see temp log 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 The ambient temperature of the prep-top cooler was measured at 45.8°F. The PIC stated that the foods had been prepared earlier at 11:00 a.m. and were placed on ice, then moved to other coolers until the prep-top unit can be repaired or replaced.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed bok choi being prepped directly next to raw pork on a countertop of the main kitchen. Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination. COS: PIC voluntarily discarded the potentially contaminated bok choy, then relocated the raw pork to a different counter for preparation. Afterward, the original countertop was washed and sanitized before the remaining bok choy was re-prepped in the vegetable sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed packaged raw pork sitting in the vegetable sink. 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. COS: PIC removed packaged raw pork to freezer and washed and sanitized vegetable sink.