Tin Drum Asia Kitchen

In-use utensils: properly stored — Inspector Note: Observed utensils and scoops stored in utensil will without water turned on in both front food service and main kitchen. Observed container without handle stored in dry food bin. CA: 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; COS: Well turned on and container removed.

Proper cold holding temperatures — Inspector Note: Observed cooked pork, cabbage mix and hard boiled eggs cold holding above 41 F in main kitchen. Observed noodles in ice bath cold holding above 41 F in main kitchen. CA: TCS foods cold holding shall be maintained at 41F or below. Items removed and put into coolers to cool down to 41F.