The Pearl Chinese and Thai

Food properly labeled; original container — Inspector Note: Observed foods taken out of its original container not properly labels throughout the main kitchen. CA: PIC will ensure to create labels for all. 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 several foods stored directly on the floor throughout teh main kitchen (Walk-in cooler, egg-in freezer, and dry storage). CA: PIC will love all food above ground. 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.

Wiping cloths: properly used and stored — Inspector Note: Observed rags stored in in brown water in a bucket with 0ppm sanitizer. COS; PIC replaced teh water with sanitizer and clean rags. 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

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed knifes and utensils stored in between equipment near prep sink. COS: PIC placed utensils on rack. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single-use articles being re-used in duck sauce, soy sauce, rice, flour, salt, and corn starch containers. COS: PIC discarded single-use articles. 1. Single-service and single-use articles may not be reused.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no test strip available for the Dishmachine and the sani buckets. CA: PIC will obtain the test strips. (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 holes and missing ceiling panels in the dry storage area. CA: PIC will ensure that all ceiling panels are restored. f) Wall and Ceiling Coverings and Coatings. 1. Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable. 2. Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee foods and drinks stored in food prep and customer food storage area; there is no employee designated area for storage and food. CA: PIC will create employee designated area for food and personal belonging storage. b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the kitchen handwashing sink missing soap and paper towel for hand drying. COS: PIC refilled the paper towels. (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

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the kitchen handwashing sink used for storage. COS: PIC removed all items. o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Food stored covered — Inspector Note: Observed multiple food items being stored uncovered in the walk-in cooler in the main kitchen area. Observed several food items stored uncovered in reach-in coolers near grill prep area. COS: PIC covered food items. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Approved thawing methods used — Inspector Note: Observed raw beef, shrimp and chicken thawing at room temperature in three compartment sink. COS: PIC turned cold running water on. 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 (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed knifes and utensils stored in between equipment near prep sink. COS: PIC placed utensils on rack. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no chlorine test strips for dish machine. Observed no chlorine test strips for sanitizer buckets. CA: Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. P

Nonfood-contact surfaces clean — Inspector Note: Observed heavy grease build-up on grill hood. Observed heavy dust build up on walk-in cooler vents. CA: Advised PIC to frequently clean non-food contact surfaces. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee food items stored in coolers designated for customers throughout main kitchen. COS: PIC moved items. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Food stored covered — Inspector Note: Observed multiple food items being stored uncovered in the walk-in cooler in the main kitchen area. Observed several food items stored uncovered in reach-in coolers near grill prep area. COS: PIC covered food items. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dish machine at 0ppm. COS: PIC called for service. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13)