PINOY BBQ ATBP

1. MAJOR. Fried pork belly on the speed rack was measured at 56 degrees Fahrenheit. Per employee, it was taken out from walk-in cooler at 8:30 AM and a portion of it will be used in stir fry and the rest will go back into the walk-in cooler. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Take out only what is needed to cook food and leave the rest in the walk-in cooler. [Suitable Alternative] Employee took out some and placed the remaining into the walk-in cooler. 2. MAJOR. Chicken on the steam table #1 was measured at 129 degrees Fahrenheit. Observed missing inserts or covers at steam table allowing steam to escape. [Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] PIC covered the openings in the steam table. 3. MINOR. Milk based desserts in the counter top display cooler were measured at 47 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

Heavy dust accumulation on the exhaust vent in the restroom. [Corrective Action] Thoroughly clean and maintain clean.

Missing labels or information on pre-packaged foods at the front counter area. [Corrective Action] Pre-packaged foods shall bear the following information: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.

Some employees are missing or have expired Food Handler's Card. [Corrective Action] 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.

Observed employee went to restroom while wearing cooking apron. [Corrective Action] Remove apron before using the restroom.

1. Observed back door and screen door left wide open. [Corrective Action] Close the door when not actively entering or exiting to prevent pest entering facility. 2. Observed unused equipment stored at the rear of facility by the back door. [Corrective Action] Remove unused equipments from the premise.

Mold like substance observed inside the ice machine near the ice chute and behind the plastic panel. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.

Unused or broken equipment observed in the back yard area. [Corrective Action] Remove unused or broken equipment from the premise.

Raw pork and raw pork ribs were measured at 49 - 57 degrees Fahrenheit. Per PIC, the chef will grill all of the raw meat shortly after returning from break. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Grill all of the remaining meat and ensure minimum cooking temperature of 145 degrees Fahrenheit have been achieved.

Observed unused equipments in the backyard area of the facility. [Corrective Action] Remove unused equipments from the premise.

Rubber seal on the door of the hot holding cabinet observed in disrepair. [Corrective Action] Repair or replace the rubber seal.

1. Heavy smoke observed in the kitchen upon arriving to conduct inspection. Observed large fan blowing smoke away from the exhaust hood. [Corrective Action] Re-locate direction of the fan to prevent blowing smoke out from the exhaust hood. 2. Observed gaps in the exhaust hood and baffle installed incorrectly. [Corrective Action] Install additional baffles to fill in gaps and re-install incorrectly positioned baffles.

Grease and grime observed on the floor under the cookline. [Corrective Action] Thoroughly clean and maintain clean.