TLT & GRILL

A pot of pork soup in the 2-door reach-in cooler measured 61F. Per owner, soup was stored in the reach-in cooler since yesterday. [corrective action] Ensure soup is rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. [correction] Soup was discarded in the trash and denatured with bleach. Note: Different method of cooling down soup was discussed with the owner. Owner advised to try storing soup in several shallow trays to facilitate more rapid cooling.

Observed employee spraying dishes with the sprayer while an open tray of fish was on the 3-compartment sink drain board. [corrective action] Do not store any food near the ware washing area to prevent possible cross contamination. [correction] Tray of fish was removed and placed in the refrigerator.

Chlorine sanitizer from the dishwasher measured > 200 ppm. [corrective action] Repair the dishwasher so that equipment/utensils can be sanitized with a final chlorine rinse of 50 ppm. Note: Employee was instructed to not use the dishwasher until it is repaired. Chlorine sanitizer was set up in the 3-comaprtment sink (3 caps of bleach to 1/2 basin of water). Reviewed ware washing procedure with employee.

Paper towel dispenser in the kitchen was found to be empty. [corrective action] Keep paper towel dispenser stocked. [corrective action] Dispenser was refilled at time of inspection.

A pot of pork soup was found to be stored under the counter at the cook line. Soup was stored there since yesterday. [corrective action] Soup must be kept hot at 135F or above or rapidly cooled down and kept cold at 41F or below. [correction] Employee poured soup down the 3-compartment sink.

Observed two ducks thawing in the food preparation sink. [corrective action] Thaw food under refrigeration, under cold running water in the food preparation sink, or as part of the cooking process. [correction] Ducks were placed the reach-in refrigerator.

Observed oysters in the reach-in freezer. Employees were not able to provide shell stock tags. [corrective action] Keep tags on site for at least 90 days. Tags must be filed in chronological order after each batch is sold. [correction] Employee discarded the oysters and denatured with bleach.

Observed drain line for the ice machine extend into the floor sink. [corrective action] The ice machine must drain indirectly into the floor sink. Provide an air gap, at least 1 inch above the rim of the floor sink. Ice machine may have to be raised higher and drain line may have to be changed to a rigid line, such as PVC or copper.

Five packages of duck blood were found in a reach-in refrigerator (unplugged, used as dry storage). The product is an unapproved food product, per USDA FSIS. [corrective action] Do not move or sell the product until further notice. The packages of duck blood were impounded during time of this inspection (ID# RC20260314)

Wiping cloths under the cutting board next to cookline is deteriorate with visible soil. [CA] Wiping cloths shall be free of food debris and visible soil. Replace wiping cloths.

No food handler card available on site to review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Duck blood observed next to cookline. PIC unable to provide receipt for duck blood. Per PIC, duck blood is ordered from a person and no receipt provided. [CA] Food must be from an approved source or properly documented. [SA] Duck blood VC&D

A whole duck is left in 1 compartment sink. Per PIC, duck is thawing. [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. [COS] PIC placed duck in container and submerged under potable running cold water.

Test strip is expired and unable to provide concentration reading. Missing stopper for sanitizing sink. Employee used a cap to stop the water. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Plugs/stoppers shall be available to fill up the warewashing sink.

Fried tofu is placed under raw meat in freezer. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Garlic in oil in big bowl measured 49F at the time of inspection. Per PIC, just took it out. PIC explained that oil will solidify if leaves in the fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep.

Chlorine measured at 0ppm at chemical dishmachine. Observed employee cleaned pot that contain soup without sanitizing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [SA] PIC set up 3 compartment sink with chlorine 50ppm.

Missing probe thermometer to measure internal food temperature. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Holy gas stove (400 801 5892) in facility and a wood/charcoal burning wok equipment with a ventilation hood outside facility. Per PIC, wok equipment was purchase a few months ago. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Heavily scratched and scored cutting boards observed throughout facility. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Half pot of pork bone soup left under the counter overnight. Temperature measured at 71F. Per PIC, every night, the soup is left under the counter, then, next day, they will reheat the soup for service. [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. [COS] PIC VC&D soup

Gas burner is placed next to cookline. No hood above gas burner. Gas burner is connected with gas. Per PIC, they don't use the gas burner. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Observed charcoal burning under type 1 hood. [CA] Provide additional hood dedicated for solid fuel. If installing hood, plans must be submitted to this department.

Ice machine drainage line is drained directly to floor sink. [CA] Ice machine shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.

4 screws and several medication observed on counter near hand wash sink in kitchen. [CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items.

Water temperature measured at 116F (max) at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

1 container of frozen oysters in freezer unable to provide oyster tag. Per PIC, don't know to retain oyster tag. The box for the oyster is discarded when oyster arrived. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. [COS] PIC VC&D oysters