MARINA FOOD II-CHINESE KITCHEN

Pork buns stored at room temperature at the register area subject to TPHC without time markings. Manager stated that the buns were produced at 1 pm and are to be discarded at 5pm. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Pork buns labeled with a discard time of 5pm via a color coded clip system.

The hand wash sink at the front serving line and the kitchen entrance is clogged/ slow flowing. Hand wash sinks were blocked from use by bags (additional fully functional hand wash sinks available for use). [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Repair hand wash sink drain pipe so that hand wash sink can be used. Email inspector a picture of the hand wash sinks when they have been repaired.

Measured duck at 90F and pork at 110F in kitchen cookline area. No marking of TPHC. Per PIC, it was cooked about 30 minutes ago. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC time marked the PHFs to use or discard within 4 hours from when it was taken out of temperature control.

Measured pork and duck at 60F cooling in covered container in walk in cooler. Per PIC, it was cooked less than 3 hours ago. [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] Discussed with PIC removed covers to allow proper cooling.

Lack of food manager certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Measured chlorine at 0 ppm in sanitizer bucket near hand wash sink at front area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Sanitizer measured at 100 ppm.

Observed chicken thawing in food preparation sink without running water. [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.

Ambient temperature of grab and go refrigerator is above 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed accumulation of grease on ventilation hood used for baking and donuts. Observed gaps in ventilation hood in main kitchen cookline with grease accumulation. [CA] Ventilation hood filters shall be maintained clean and good repair. All hood ventilation filters shall be in place and in good repair.

Observed floor shelves in walk in cooler accumulated with black mold like substance. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Trash can on wheels blocking hand wash sink near food prep sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Trash can moved away from the sink.

Per PIC, the following PHFs are stored on TPHC but no time marking or any other indication of the PHFs being on time control. - roast duck hanging at room temperature in front of cookline in kitchen measured at 86F - fried chicken measured at 90F and chicken at 106F on buffet line counter - Sticky rice filled with cooked veggies at 60F on buffet line counter [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Ensure TPHC procedures are followed correctly and note down specific times for each colored clips used for PHFs to identify the correct time they were taken out of temperature control.

Observed bulk in food containers without lids and in open bags. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed few flies and small insects near front food display. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Accumulation of flour and grease on floors and walls in baking cookline area. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed loose stainless steel panel with gaps at cookline area near two compartment food prep sink. [CA] Repair the wall and close any gaps. Missing or broken tiles on floor in the cook line. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Measured the following PHFs in front grab and go refrigerator at: - Kimchi at 57F - Duck feet and duck neck at 56F. Per PIC, it was stored in the unit more then 4 hours ago. Ambient temperature of the refrigerator measured above 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D the PHFs. See VCD report.