The Pearl Chinese and Thai

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.

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.

Observed no test strip available for the Dishmachine and the sani buckets.

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;.

Observed foods taken out of its original container not properly labels throughout the main kitchen.

Observed several foods stored directly on the floor throughout teh main kitchen (Walk-in cooler, egg-in freezer, and dry storage).

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.

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.

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.

Observed holes and missing ceiling panels in the dry storage area.

Observed employee foods and drinks stored in food prep and customer food storage area; there is no employee designated area for storage and food.

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).

Observed no chlorine test strips for dish machine. Observed no chlorine test strips for sanitizer buckets.

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;.

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;.

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.

Observed heavy grease build-up on grill hood. Observed heavy dust build up on walk-in cooler vents.

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.

Observed bare hand contact of ready-to-eat food (fried chicken) by employee near grill area.

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;.

Observed raw carrots being prepped/cut on dish machine. COS: PIC moved carrots to vegetable prep area. Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

Observed food items stored directly on floor in walk-in freezer. CA; Advised PIC to move boxes on shelves. . 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.

Observed soiled reach-in cooler shelves throughout main kitchen. Observed heavy grease build-up on grill hood. Observed heavy soiled residue inside of microwaves in main kitchen.

Observed screen in door torn/in poor repair.

Observed the most recent inspection not posted. Inspection report from 04/05/2023 was posted.

Observed clean knifes stored in between three compartment sink. COS: PIC removed knifes from sink and placed on dish rack. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

Observed single-use articles being re-used in flour, salt, and corn starch containers. COS: PIC discarded single-use articles. 1. Single-service and single-use articles may not be reused.

Observed a build-up of soiled food residue on the outside of flour, cornstarch and salt containers. Observed build-up of soiled food residue on the shelves of reach-in coolers throughout main kitchen area.

Observed cracked/broken floor tiles throughout main kitchen area.

Observed multiple TCS food items cold holding above 41F in the prep top coolers in main kitchen area. Observed raw chicken breast 51F, raw shrimp 51F. Raw beef 50F, and fried chicken 49F. COS/CA PIC discarded food items. Advised PIC to have cold holding units serviced.

Observed raw chicken breast stored directly over ready-to-eat pork in the walk-in cooler, main kitchen area. COS: PIC fixed order. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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) 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;.

Observed handwashing sink being used for other purposes other than handwashing (Personal items in hand sink). COS: PIC removed items from hand sink. . A handwashing facility may not be used for purposes other than handwashing. Pf.

Observed a build-up of mold-like debris inside of the ice machine near employee service area.

Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.

Observed multiple food items being stored uncovered in the walk-in cooler in the main kitchen area.

Observed food items in boxes being stored directly on the floor in the pantry area. Observed food items in boxes being stored directly on the floor in walk-in freezer.

Observed single-use articles being re-used in flour, salt, and corn starch containers. COS: PIC discarded single-use articles. 1. Single-service and single-use articles may not be reused.

Observed a build-up of soiled food residue on the outside of flour, cornstarch and salt containers.