ZEN RAMEN & SUSHI BURRITO

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed large pot of chicken-based soup cooling at room temperature (69F) on the floor of the main kitchen. 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 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. PIC reheated chicken based soup to 201F.*see temp log

Contamination prevented during food preparation, storage, display — Inspector Note: Observed pot of cooling chicken-based soup stored directly on the floor of the main kitchen. 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. PIC moved the chicken-based soup to the stove-top to be reheated and stored the soup on hot plate for hot holding.

Proper cold holding temperatures — Inspector Note: Observed imitation crab salad, raw salmon, and raw beef stored in prep top cooler 1 at temperatures above the required cold holding temperature of 41°F. Food temperatures were measured at 50°F, 51°F, and 50°F respectively. 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 these foods were prepared around 1pm, therefore PIC voluntarily discarded the imitation crab salad, raw salmon, and raw beef. Discussed with PIC to utilize other coolers until repaired.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: 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: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Observed one pot each of soy based soup and pork based soup tested an ice at 129F and 121F respectively on floor and not being cooled by approved methods specified under DPH rule 511-6-1-.04(6)(d). COS: PIC placed said food items in smaller heat transfer containers and placed them in an ice bath. PIC was educated on the appropriate cooling methods.

Contamination prevented during food preparation, storage, display — Inspector Note: food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor. Observed bins of flour and rice and two pots of soup stored directly on the floor in main kitchen and boxes of frozen food stored directly on floor in the walk in freezer.PIC was educated on proper food storage.

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 an accumulation of food residue on exterior of food storage bins and on food storage shelves in main kitchen and walk in cooler. Pic was advised to clean said equipment.

Nonfood-contact surfaces clean — Inspector Note: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed an accumulation of food particles and soil residues along floor/wall junction through out the main kitchen food prep and storage areas. PIC was educated on the frequency of cleaning.