PING'S BISTRO

At the dry storage/prep room, observed accumulation of debris on walls along prep tables. [CA] Ensure walls are frequently cleaned and maintained to prevent harborage of vermin.

In the kitchen area, observed two non-draining floor sinks for the 3 compartment sink. Observed wastewater overflowing from the floor sinks to a nearby channel drain and adequately draining. [CA] Ensure all wastewater is properly disposed. Contact for service of floor drains and ensure drain is properly repaired and able to dispose of wastewater. [SA] Per operator, plumber contacted to address non-draining floor sinks. Follow-up inspection to occur to address floor sinks.

In the kitchen, dry storage, and prep areas, observed multiple flies in the area. At the outdoor dumpster enclosure, observed open dumpster and recycling bin lids, open garbage bags, and fly activity. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food. Keep dumpster lids closed, and discard garbage in sealed garbage bags to prevent harborage of vermin.

In the kitchen area, in an ice bath on the counter-top, measured cooked rice at 52F. In the same area, on the counter-top, measured fried pork at 65F, cooked mushrooms at 68F, and mushrooms in oil at 65F. Per operator, potentially hazardous foods stored for about 2.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator to serve cooked rice, fried pork, cooked mushrooms, and mushrooms in oil within 1.5 hours, for a total of 4 hours from when removed from temperature control, or discard.

In the kitchen area, measured four covered containers of chicken soup cooling on the counter-top at 90F after 1.5 hours. [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, separated into smaller portions, using shallow containers, using ice paddles, and/or using rapid cooling technology. [SA] Operator placed containers of chicken soup in ice baths to facilitate cooling.

By the entrance into the kitchen area, observed a leak in the drain pipe for the handwash sink. Observed leak draining into a nearby channel drain. [CA] Ensure drain pipe for the handwash sink is properly repaired.

Observed employee with lack of knowledge regarding proper handwashing. [CA] Ensure employees are adequately trained in handwashing procedures using warm water, hand soap, paper towels at handwash stations.

By the cookline, observed containers of sliced vegetables stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving. In the back prep area, at the dry storage racks, observed dried food items stored directly into a non-food grade plastic container. [CA] Ensure open food is only stored in food grade containers to prevent possible contamination.

In the kitchen area, on the counter-top, measured cooked meat with potatoes at 110F. Per operator, container of meat with potatoes was prepared about 30 minutes prior. In the same area, measured sliced tripe at 70F on the counter-top. Per operator, sliced tripe prepared within the past hour. By the cookline, measured a container of cooked rice at 49F. Per operator, cooked rice is to be used within the lunch service and has been on the counter-top for 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F above above to prevent bacterial growth. [SA] Operator placed container of cooked meat with potatoes into the steamer for reheat and holding. Operator moved sliced tripe into the walk-in refrigerator to facilitate proper holding temperatures. Operator to serve cooked rice in 3.5 hours, for a total of 4 hours from when removed from temperature control, or discard.

In the back prep area, observed cracks and crevices around wooden shelving. In the warewash area, the mop sink area, and above the service station in the kitchen, observed detached stainless steel panels. [CA] Ensure all cracks and cervices are sealed to prevent harborage of vermin.

On the counter-top, measured a container of pork in chili oil at 105F. Per operator, pork in chili oil was prepared about an hour 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; separated into smaller portions; using shallow containers; using ice paddles; and/or using rapid cooling technology. [SA] Operator placed container of pork in chili oil into an ice bath to facilitate proper cooling and holding temperatures.