Chew Seung Roo

Proper cold holding temperatures — Inspector Note: Observed TCS foods stored in a PTC in the kitchen with internal temps above 41F. (CA) Advised the PIC that TCS food must be kept at or below 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below

Food stored covered — Inspector Note: Observed several containers of food stored in a RIC in the kitchen without the food being covered. (CA) Advised the PIC that food stored in a cooler need to be covered to protect the food from contamination. 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;

Proper date marking and disposition — Inspector Note: Observed food stored in a RIC without labeling and date marking. (CA) Advised the PIC that food stored over 24 hrs must be labeled and date marked. food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf