Thooms Kitchen

Observed peanut sauce stored in a single-use container placed directly in cooked rice inside the rice cooker. COS: PIC removed and discarded the single-use container and discarded the portion of rice that had been in direct contact with the container. (peanut allergy issue) c) 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.

Observed the sanitizer dispenser at the 3-compartment sink was not dispensing sanitizer properly during the inspection.

Observed water dripping from the ceiling of the walk-in cooler.

Observed employee food stored in coolers designated for customer food, including reach-in coolers, freezers, and the walk-in cooler. Employee food was also stored on top of clean customer plates. COS: PIC removed all employee food items and relocated them to the designated employee storage cooler. b) Designated Areas for Employee Activity. 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. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed hand wash sink’s inaccessible. PIC corrected. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

Observed raw fish and raw chicken stored in the same pain in bottom cooler. Observed cooked duck with raw chicken stored in the same pan in the walk in cooler. COS: Items separated to prevent food contamination.

Observed white rice and fried tofu cold holding above 41F in prep top cooler of main kitchen. COS: Foods discarded.

PIC did not have employee health agreement verifying that food employees are aware of their responsibility to report any health activities as they relate to diseases that are transmissible through food.

Observed ice machine with black build up in main kitchen.

Observed fish thawing in reduce oxygen packaging in reach in cooler and prep bottom cooler. COS: Fish was discarded.

Current inspection report was not posted.

Observed cook rice and dairy products stored at 44 - 46 F in RIC at server station. PIC moved rice to freezer to blast chill and discarded dairy. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.

Observed several dairy products with expired dates being held for service. PIC discarded. 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P.

Both hand wash sink’s inaccessible. Both sinks had no paper towels. PIC corrected. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf.

Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw chicken and duck above lettuce and curry’s. PIC corrected. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. 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; (v) Cleaning hermetically sealed containers of food of visible soil.

Time/Temperature Control for Safety Food was not cooling at rate fast enough to cool to 70F in 2 hours. Advised PIC to put item on ice. d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Inspector provided health agreement form. 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and.

Handwash sinks not accessible. Both sinks in kitchen blocked by various items and not a sinks for immediate use. PIC corrected. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (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.

No date marking observed on 6 curry sauces made in WIC. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety 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.

Observed raw eggs at 56 F. Observed cooked rice at 68 F. Informed PIC to keep TCS foods at 41 F or below.

Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.