TAIWAN PORRIDGE KINGDOM RESTAURANT

1. Measured water temperature holding at 63F in women's restroom. 2. Measured water temperature holding at 65F in men's restroom. Both hand wash station is under sensor system. Note: Facility has hot water greater than 120F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [COS] Final reading of warm water held between 100F - 102F.

Found several containers and boxes of food stored on floor in prep area, storage area and walk-in-cooler/freezer. [CA] Food shall be stored a minimum of 6 inches off floor.

Found hand wash station located at window cooks line blocked by a container of tofu. Note: Another hand wash station located on other side of wall and also near 2-compartment sink at back area. [CA] Ensure hand wash station is accessible at all times. [COS] Operator relocated container of tofu.

Observed 2 expired food handlers card. [CA] Renew food handlers card.

Measured a container of cooked duck meat holding at 62F at counter at service station. Per operator, PHFs under time as a public health control (TPHC). PHFs is not time marked on computer system, observed other PHFs under TPHC in system. Duck menu is a new item. [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] Operator directed to manually write time marker.

Observed a container of marinated cold beef holding at 50F in 2 door sliding upright at front service line. Per operator, PHFs is in the process of cooling. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Measured container of cooked fish holding at 88F in 1 door reach in. Per operator, PHFs made less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held at or above 135F. [COS] Operator directed to cook PHFs to 165F and placed in hot inserts.

Observed a knife stored in a card board cover in a shape of a knife. [CA] Discontinue storing knife in a make shift knife holder, use approved storage methods.

Potentially Hazardous Foods (PHFs) were measured at improper holding temperature. Major : PHFs left on on counter raw eggs (51F), fried chicken (67F), Per PIC, items were left at room temperature for more than 4hours. Minor :PHFs held inside cookline prep refrigerator measured between 44F and 45F : cut tomatoes, shrimp. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D eggs and chicken.

Raw chicken stored directly above ready to eat food. [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.

Back door was kept open by employees all the time during the inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Facility is prepackaging porridge in to go containers left at room temperature, PIC stated they are on TPHC, no time marking was observed. PIC provided TPHC time marking on computer for items on counter at front service area. [CA] Ensure all items left on TPHC are time marked.

Some employee don't have their food handler cards. [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.

Employee was wearing gloves while handling refuse, then washed gloves using soap and paper towel and proceeded to handle food. [CA] Remove gloves, wash hands with soap, warm water and dry using single use paper towels when switching from tasks as required to prevent cross-contamination.

Multiple food container are stored directly on the floor throughout the kitchen and inside the walk in freezer. Bags of food stored open inside dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.