Ikhlas Seafood & Pastries, LLC

Approved thawing methods used — Inspector Note: Observed frozen fish thawing at room temperature prep sink and three compartment sink in kitchen. CA: PIC placed frozen fish items under running cold water to properly thaw during inspection. 511-6-1.04(6)(c) - Thawing (C) (c) 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: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

Nonfood-contact surfaces clean — Inspector Note: Observed reach in cooler gaskets soiled with encrusted food debris at flip top make table lowboy reach in cooler in kitchen. Non-food contact surfaces shall be cleaned/sanitized frequently to prevent accumulation. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food properly labeled; original container — Inspector Note: Observed large plastic containers holding chicken and whiting batter without proper labeling, underneath food preparation table in kitchen. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed buckets of pickles stored on floor in walk in cooler in kitchen. Employee removed containers from floor during inspection. Observed multiple boxes of frozen foods stored on floor in walk in freezer in kitchen. 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.

In-use utensils: properly stored — Inspector Note: Observed large spoons stored in metal container holding standing water 127 F in steam table in kitchen. Employee removed water and placed clean utensils in empty metal container during inspection. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Single-use/single-service articles: properly stored, used — Inspector Note: Observed multiple plastic containers used as scoops stored in seasonings containers on shelf in kitchen. 511-6-1.05(10)(g)(1)&(3) - Kitchenware and Tableware, Single-service/-use items properly handled to protect food-/lip-contact surfaces (C) (g) Kitchenware and Tableware. 1. Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no quaternary ammonium or chlorine test strips provided during inspection. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Physical facilities installed, maintained, and clean — Inspector Note: Observed walk in freezer door unable to properly close due to heavy ice build up in kitchen. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no PIC present at time of inspection. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed reach in cooler and walk in cooler shelves soiled with excess food debris throughout kitchen. 511-6-1.05(7)(a)1 - 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.