Tropical Cuisine

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes of cooking oil and plastic buckets holding dry seasonings stored on floor in dry storage area in kitchen. Packages of glass and canned beverages on floor in dining room. CA: PIC removed boxes oil and buckets from floor during inspection. Instructed to remove beverage items from floor as well. 511-6-1.04(4)(q) - 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. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no employee hand wash signage provided at hand wash sink at cookline in kitchen. CA: Inspector provided PDF signage to Operator to post at sink during inspection. 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Nonfood-contact surfaces clean — Inspector Note: Observed hood filters heavily soiled at cook line in kitchen. Must remove grease residue within 10 days. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed multiple floor tiles in disrepair throughout cookline line in kitchen. Must repair/replace tiles within 10 days. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand towels provided at HWS at cookline in kitchen. Observed no soap, hand towels supplied at HWS across from three compartment sink in kitchen. CA: PIC replenished soap and hand towels at HWS in kitchen. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Food properly labeled; original container — Inspector Note: Observed Food items in storage containers inside walk in cooler and reach in coolers were not identified with the common name of the food item . Foods prepared and removed from the original packaging. Shall be labeled by common name within 7 days.

Food properly labeled; original container — Inspector Note: Observed large containers of food (beans, rice etc.) removed from original container not identified by common name. CA: Label all food containers with the common name within 7days.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed during the time of inspection food cooling in the wic completely covered. Cooling Methods. 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 CA: manager and PIC was educated regarding cooling methods and will train staff as such. 511-6-1.04(6)(e) - 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.

Wiping cloths: properly used and stored — Inspector Note: Observed Wet wiping cloths on prep/cook line not stored in sanitizing solution between uses. COS Manager removed the wet wiping cloths and placed in sanitizer. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed equipment (reach in cooler door) in poor repair. CA: Shall repair reach in cooler door (unit located across from owners office) 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Hot and cold water available; adequate pressure — Inspector Note: Observed Water pressure lacking at hand sink inside first restroom. CA: Provide better water pressure at the hand sink inside the first restroom. Violation Code Reference 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Plumbing installed; proper backflow devices — Inspector Note: Observed leaking pipe at 3 compartment sink faucet. CA: Shall repair leaking faucets a dishwashing sinks within 7 days. 11-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed Hand wash sink lacking proper hand drying provisions (no paper towels) at the hand sink in the cook area and inside the restrooms (if the door to the restroom has to be touched to exit restroom. Then the establishment has to provide paper towels. CA: Provide paper towel at all hand sinks inside the facility. 11-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed employee washing utensils in a prep sink next to steamtable and not rinsed and sanitized utensils. CA: Employee shall wash, rinse and sanitize utensils at the 3 compartment sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed encrusted, soiled material on can opener blade. COS: Manager removed can opener and placed it in the dishwashing area to be cleaned. 511-6-1.05(7)(b) - 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 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: