ZULIANOS

Plastic bowls used as scoops in multiple bulk food storage containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.

Refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

In the three door prep cooler top insert, cooked chicken measured between 42-52F. Container was overfilled. Per operator, chicken was removed from temperature less than 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure stainless steel inserts are not filled above the maximum fill line. [SA] Top section of chicken was removed and stored inside of prep cooler.

1) Raw chicken thawing in standing water at the prep sink. 2) Raw pork thawing at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain 3) in a microwave oven if immediately followed by immediate preparation 4) as part of a cooking process.

Multiple wet wiping cloths stored on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during mechanical warewashing.

In the three door upright coolers: fried rice, orange chicken, and white rice observed cooling in deep containers. Per operator, all food items were removed from temperature control two hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] All food items were relocated to shallow pans and placed on top shelves of refrigeration units.

Accumulation of mold like substance on interior panel of ice machine. [CA] Routinely clean and sanitize ice machine to prevent buildup.

1) At the front hand wash sink, paper towels stored outside of a dispenser. No paper towel dispenser or soap dispenser provided. 2) Paper towels stored outside of dispenser in the employee restroom. [CA] Ensure paper towels are stored within dispenser at all times to prevent contamination. Provide a paper towel and soap dispenser at the front hand wash sink.

Kitchen hand wash sink drains slowly. [CA] Repair plumbing fixture and maintain in clean and good repair.

Knife stored in basin at hand wash sink.[CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Several wet/used wiping cloths found on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

No self-closing mechanisms found on restroom doors. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Cooked shrimp ( insert inside preparation refrigerator) and cooked rice held at shelf measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS} PHF held for less than 2hrs was moved to lower portion of refrigerator and standing refrigerator for rapid cooling.

Cardboard used to line shelves in storage areas.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Frozen meats found thawing at ambient room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Paper towels found outside of dispenser at hand wash sinks in restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Open employee beverage found on food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Food/debris buildup found under equipment in kitchen. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.