Hk BBQ

Inspector notes: Observed more than 10 fruit flies throughout the main kitchen and dining area. Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Discussed with PIC the need to eliminate sources of harborage to help control pests and to consult with a licensed pest control service.

Inspector notes: Observed a large pan of tightly wrapped (plastic wrap) prepped pork cuts with a temperature of 47°F at 1:10 PM, and rechecked at 2:06 PM with the temperature still at 47°F inside of the walk in cooler. Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective m...

Inspector notes: Observed 3 sets of dishes stacked wet above the 3 compartment sink of the main kitchen. Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. PIC restacked dishes so that they will properly air dry above the 3-compartment sink.

Inspector notes: Observed two containers of raw chicken and raw shrimp stored above a pan of ready-to-eat chicken and vegetables in the walk-in cooler. Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commerci...

Inspector notes: Observed cooked duck pork hanging at room temperature (68°F) in the main kitchen without any time-temperature control stickers or documentation. Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through...

Inspector notes: Observed a wooden cutting board in the main kitchen with a black organic substance present on both the top and bottom surfaces. Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working wit...

Inspector notes: Observed more than 7 fruits flies throughout main kitchen and dining area. Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Discussed with PIC the need to eliminate sources of harborage to help control pests and to consult with a licensed pest control service.

Inspector notes: Observed cooked duck and pork hanging at room temperature (68°F) in the main kitchen without any time-temperature control stickers or documentation. Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) thro...

Inspector notes: Observed no covered trash receptacle in either of the unisex restrooms. Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Discussed with PIC to obtain covered trash receptacles for each of the unisex restrooms.

Inspector notes: In main kitchen prep cooler, observed uncovered raw beef above ready to eat uncovered tofu, observed uncovered raw shrimp directly next to uncovered ready to eat cabbage. In walk in cooler, observed raw chicken above raw shelled eggs and raw pork and raw fish. In reach in cooler, observed dumplings with raw pork above dumpling with raw fish/shrimp. Discussed storage of raw animal products and ready to eat foods according to their final cook temp. Observed Just Store It posted next to walk in cooler. PIC started rearranging foods in all coolers during inspection.

Inspector notes: Observed employee use front food service hand sink to fill up pitcher. Observed employee use main kitchen hand sink to drain tofu. Observed back kitchen hand sink with metal lids stored inside. Discussed that hand sinks are for hand washing only and no other activities may occur at hand sink other than washing hands. COS: lids removed from back kitchen hand sink.

Inspector notes: Observed mechanical dish machine reading 0ppm cl. Discussed manually washing and sanitizing dishes at 3-compartment sink until dish machine can read 50ppm cl.

Inspector notes: Observed multiple foods not cooling or being used stored uncovered throughout several coolers. Discussed that all foods that are not currently being used or cooling shall be stored covered. COS: PIC started covering foods