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1: P.I.C does not demonstrate knowledge. P.I.C. Could not explain the cooling down method, did not know the proper cold holding temperature ,nor the proper hot holding temp.
7: Chef touched ready to eat food With his bare hands (fried rice and broccoli )
13: Raw beef stored over soup at walk in cooler. Raw food should not be stored over ready to eat food.
14: Ice machine near office has black slime. Please drain ice then wash, rinse and sanitize.
21: Noodles ,sliced onions, sliced zucchini and ginger sauce was not date marked and was prepped yesterday. Date mark should be marked for 7 days. Day 1 starts the day food was prepped.
31: Proper cooling method was not used. When i asked the chef to Explain the cooling method he used for the rice he said “ i cool for 2 hours then i put it in refrigerator. He did not mentioned anything about the temperature in which the cooling process starts. He did not mention how long he has to get food down to proper Cold holding temperature.
33: Shrimp was placed in bowl filled with water thawing.
The proper way to thaw food is: placing food under running water, refrigerate food or microwave food.
35: Some foods were labeled incorrectly. For example ,container of Onions were labeled mushrooms, Container of chicken was labeled rice and chicken. Some containers of food was not labeled such as ,tofu,lettuce ,soup,ginger sauce and seaweed.
36: Gnats present in kitchen near onions.
37: I observed chef put pieces of chicken on grill and with those same gloves he went in the refrigerator and grabbed a piece of raw shrimp.
39: Wiping cloths were stored near grill and oven. Please place wiping cloths in sanitizer bucket. Make sure sanitizer bucket is away from food products.
41: Bowls used as scoops were stored in flour and planko. Bowls can not be placed in food container. Scoops can be stored in food containers but handle can not touch food.
42: Dishes were not stored inverted at front counter. To go small plates were not stored inverted.
45: Refrigerator shelves need to be washed rinsed and sanitized.
46: Chlorine was not present on dishes after they went through the commercial dishwasher. Please call clean solution to correct this issue. Please use 3 compartment sink to wash dishes until commercial dish washer is working properly
49: Sink near office and employee restroom needs to be repaired. When i turned the knob to turn the water on the water did not come through the faucet. It Came through the part where the faucet connects to the sink. I notice that faucets was loose which may be the reason why water is not coming from faucet.
51: Employee restroom does not have hot water at handsink. The toilet is dirty and needs to be cleaned.
52: Dumpster sliding door is open. Please keep closed.
53: Walls are stained. wall is damaged near mop sink. Ceiling tiles are missing near walk in cooler because of water damage. Ceiling tiles are stained. Ceiling tiles are dusty near vents.
55: Permit is expired.
Bowl of rice ,chicken and shrimp was left on counter in kitchen when i arrived. Chef started to put food in refrigerator stating that he was cooling food. The rice was 64 degrees Fahrenheit ,the shrimp was 83
degrees Fahrenheit.
The cooling Method
Place food in a shallow metal pan to cool. I recommend using an ice bath to help food cool quicker.
The cooling down process does not start until food reaches 135 degrees F. Once food reaches 135 degrees F ,you have 2 hours to get food to 70 degrees F. If food does not get to 70 degrees in 2 hours you must reheat food to 165 degrees F and start cooling process over or you can discard food. If food reaches 70 degrees F in 2 hours you will have 4 hours to get food to 41 degrees.
I recommend owner and P.I.C to take a food handling Course .