MINT LEAF CUISINE

In the kitchen area, on the counter-top, measured a large container of tofu at 65F. Per operator, cooked tofu stored for about 2.5 hours. In the insert prep top for the 3 door prep unit, measured an over-sized container of bean sprouts stored at 46F. Per operator, bean sprouts stored for about 2.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator placed cut tofu into a small insert container with ice water and stored in the insert top of the 3 door prep unit. Operator changed container for bean sprouts and added ice water to facilitate proper holding temperatures.

In the kitchen area, observed employee drop a knife onto to floor and place it back onto a knife rack. [CA] Ensure all utensils and equipment are properly cleaned and sanitized using an applicable sanitizer such as chlorine sanitizer OR quaternary ammonium sanitizer. [COS] Operator moved knife to be cleaned and sanitized at the warewash machine.

Employees in the kitchen did not have valid food handler cards. Four food handler cards that were available for review were expired. [CA] Ensure employees that handle food obtain valid food handler cards.

In the kitchen area, on the counter-top, measured containers of cooked vegetable stored at 80F. Per operator, cooked vegetables prepared about 2 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separating food into smaller portions, using ice paddles, and/or using rapid cooling technology. [SA] Operator added ice water to the containers of cooked vegetable to facilitate rapid cooling.

In the back prep area, in the 2 door reach in refrigerator, observed packages of raw chicken stored on top of eggplant. In the kitchen area, at the 2 door prep unit, observed raw chicken stored next to raw shrimp and cooked chicken. [CA] Ensure raw meats are stored separately from cooked food to prevent possible cross-contamination. In refrigeration, raw meats shall be stored in the following order from the bottom: raw chicken; raw shelled eggs; raw beef; raw pork; raw sefood.

Observed cooked vegetables cooling in a large container at 95F. Per operator, cooked vegetables prepared about 30 minutes prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separated into smaller portions; and/or using rapid cooling technology. [SA] Operator moved cooked vegetables into shallow containers to facilitate cooling.

In the kitchen area, observed cracks and crevices between FRP panels installed. Observed FRP panels installed and overlapping onto trim installed to the wall. [CA] Ensure all FRP panels are properly installed flush and line up with edges of walls. Cracks and crevices shall be sealed to prevent harborage of vermin.

In the 2 door reach in refrigerator, measured container of bean sprouts at 60F and container of tofu at 58F. Per operator, bean sprouts and tofu removed from refrigeration for 1.5 hours to use and stored on the counter-top. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator placed ice into containers of bean sprouts and moved back into refrigeration.

In the kitchen area, observed cans of coconut milk stored on the floor below the prep tables. [CA] Ensure food is stored at least 6" above the floor on approved shelving.

In the kitchen area, observed the use of foil to cover and line shelving. Noted accumulation o food and deterioration on foil used. In the kitchen area, observed the use of a can to balance prep table leg. [CA] Ensure only approved materials and equipment are used within the facility. All materials and equipment shall be smooth, durable, and easily cleanable.