Pearl Lian Oriental Bistro And Bakery

Observed TCS foods stored in a PTC in the kitchen with internal temps above 41F. (CA) Advised the PIC that TCS foods 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.

Observed chemical bottles in the kitchen without proper labeling. (CA) Advised the PIC that chemical bottles must contain common name of the material inside the bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf.

Observed several dead roaches throughout the kitchen. (CA) Advised the PIC to inspect and clean the kitchen frequently. Routinely inspecting the premises for evidence of pests;.

Shall be air-dried or used after adequate draining before contact with food; and Observed containers stacked while still wet. (CA) Advised the PIC to air dry containers before stacking. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed the ceiling and walls and floor in the kitchen needed cleaning. (CA0 Advised the PIC that the facility needed to be cleaned more frequently. physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

OBSERVED RAW ALBACORE TUNA IN ALL DISPLAY COOLERS AND RAW SALMON IN DISPLAY COOLER 2 COLD HOLDING ABOVE 41F IN SUSHI BAR AREA C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FISH PLACED IN COOLER TO CONTINUE COOLING BEFORE BEING SERVED.

Observed several TCS foods in a RIC with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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.

Observed the current CFSM certificate is expired. (CA) Advised the PIC to renew their certification immediately. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed raw beef taken out of original packaging and stored over condiment bottles in reach in cooler in main kitchen. Observed raw chicken taken out of original packaging and stored over dumplings on rack in walk-in freezer in main kitchen. Observed raw beef taken out of original packaging and stored over smoked salmon and edamame in reach in freezer in main kitchen.

Observed multiple utensils and plates stored as clean and ready to use in main kitchen and sushi station. Observed soda nozzle at bar with excessive black build up.

Observed multiple bottles of cleaning solution stored outside their original container and without labels throughout the main kitchen and bar.

Observed several food items stored uncovered and unprotected throughout the main kitchen (on countertops, in walk-in cooler, on cart by cooking station, in reach-in coolers) and in dry storage area.

Observed packaged food products being stored on the floor in the WIF.

Observed several plastic food containers utilized as scoop mechanisms for stored food items throughout the main kitchen area.

Observed cold TCS foods with temperatures above 41*f in kitchen (walkin freezer, walkin cooler, wok station prep top cooler, Chinese fryer station countertop), dining area sushi display coolers, servers’ area glass reachin cooler. [raw fish, dairy sauce, cut tomatoes, salads, cooked vegetable, fresh vegetables, cooked chickens].

Observed sushi rice held below 135*f in sushi rice rolling unit (dining room sushi bar station.

Observed sushi rice (stored in rice cooker) with TPHC discard time 4:30 pm (in dining room sushi bar station).

Observed employee sanitizing clean food equipment in soiled and greasy sanitizer water (Chinese area 3-compartment sink).

Observed hand sinks were not clean in kitchen and servers’ station.

Observed food debris, rusty residue and grease were present on stored food equipment, blenders, choppers, grinders, slicers, produce prep sink and meat prep sink in kitchen (Chinese area storage shelves, Sushi area storage shelf, dishmachine storage shelves) and toaster oven at dining room sushi bar.

Observed front service (Sushi Area) hand wash sink with container inside. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. C/A COS: PIC removed container, ensure hand wash sinks are only used for handwashing.

Observed cups without handles being used to scoop throughout kitchen. Food shall be protected from contamination that may result from a factor or source. C/A COS: Ensure scoops with handles are used. PIC removed all cups.