ASIAN KITCHEN

Food properly labeled; original container — Inspector Note: Observed various sauces, and other items in the reach-in coolers and walk-in coolers, lacking the common names of foods. (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. CA: PIC was advised to label foods that are not in their original containers and are not easily identifiable.

In-use utensils: properly stored — Inspector Note: Observed bins of flour, sugar, rice, etc. with the handles of scoops inside of the food item. 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; CA: PIC was advised to keep the handles above the food items, if the scoop will be continued to be stored inside the bin. COS: Scoop handles were moved outside of all foods.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy build-up of mold-like residue inside of the ice machine in main kitchen area. CA: Advised PIC to routinely clean ice machine to sight and touch. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Nonfood-contact surfaces clean — Inspector Note: Observed build-up of soiled residue on equipment throughout main kitchen area. CA: Advised PIC to frequently clean all non-food contact surfaces. . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food separated and protected — Inspector Note: Observed raw beef stored above raw shrimp in walk-in cooler. COS: PIC fixed order. ) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils;

Nonfood-contact surfaces clean — Inspector Note: Observed build-up of soiled residue on equipment throughout main kitchen area. CA: Advised PIC to frequently clean all non-food contact surfaces. . Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.