Tum Pok Pok

Inspector notes: Observed multiple TCS foods in the reach-in cooler in the main kitchen above proper cold holding of 41 or below. See temp log* Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC voluntarily discarded the raw shrimp, beef balls, fish balls, and raw chicken located in the Pepsi reach...

Inspector notes: Observed wet wiping cloths stored in two sanitizer buckets in the main kitchen area with no detectable sanitizer present. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS: PIC remade sanitizer bucket with proper sanitizer solution of 200ppm chlorine.

Inspector notes: Observed scoop with handle submerged in thai tea inside of the reach in cooler. Also observed rice scoops stored in a metal container filled with sitting room temperature water beside the rice cooker. In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if...

Inspector notes: Observed wooden exit door of the main kitchen that has a large gap which allows for the potential for pests. PIC attempted to repair gap, but there are still potential entries for pests. Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached struct...

Inspector notes: Observed boxes of frozen meat stored directly on the floor of the walk-in freezer. Food Storage, Prohibited Areas (C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas: 1. Locker rooms; 2. Toilet rooms; 3. Dressing rooms; 4. Garbage rooms; 5. Mechanical rooms; 6. Under sewer lines that are not shielded to intercept potential drips; 7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; 8. Under open stairwells; or 9. Under other sources of contamination. PIC lifted boxes of frozen meat 6 inches off floor.

Inspector notes: Observed multiple TCS foods in the reach-in cooler in the main kitchen above proper cold holding of 41 or below. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC voluntarily discarded TCS food items that were above the required cold holding temperature of 41 degrees Fahrenheit. These items had been prepped the day before on 8/26

Inspector notes: Observed wooden exit door of the main kitchen that has a large gap which allows for the potential for pests. PIC attempted to repair gap, but there are still potential entries for pests. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; Discussed with PIC that the door must be properly sealed and constructed of approved materials to prevent the entry of pests.

Inspector notes: Observed multiple TCS foods in the reach-in cooler in the main kitchen above proper cold holding of 41 or below. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC voluntarily discarded TCS food items that were above the required cold holding temperature of 41 degrees Fahrenheit. These items had been prepped on 7/29.

Inspector notes: Observed cooked pork and cooked noodles sitting on a rack near the prep station with outdated time markings labeled 2:00 PM to 6:00 PM. The inspection began at 1:00 PM, indicating that the food items were not within the current time control period. 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 compl...

Inspector notes: Observed cooked seafood soup with a date marking of 7/16, which exceeds the 7-day limit for cold holding. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC voluntarily discarded the out-of-date cooked shrimp soup.

Inspector notes: Observed wooden exit door of the main kitchen that has a large gap which allows for the potential for pests. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; Discussed with PIC that the door must be properly sealed and constructed of approved materials to prevent the entry of pests.

Inspector notes: Observed wet wiping cloth stored in a sanitizer bucket in the bar area with no detectable sanitizer present. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS: PIC remade sanitizer bucket with proper sanitizer solution of 200ppm chlorine.

Inspector notes: Observed black organic buildup and food debris along the shelving and crevices inside the reach-in cooler located the main kitchen. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed with PIC that the shelving and crevices shall be cleaned more often.

Inspector notes: Observed floors and walls of the walk-in cooler and walk-in freezer visibly stained and unclean with black debris. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Discussed with PIC, that the walk-in freezer and walk-in cooler needs to be deep cleaned frequently.

Inspector notes: In prep top cooler, raw chicken stored above raw beef and raw seafood. COS: foods rearranged to final cook temperature.

Inspector notes: In walk in cooler, raw fish above ready to eat rice. Raw ground pork above ready to eat sauce. Raw pork sausage above ready to eat noodles and sauce. Raw chicken above raw shrimp. COS: all foods rearranged to final cook temperature.

Inspector notes: Observed employees with gloves handle raw shelled eggs and continue cooking with same gloves. Discussed that after handling raw shelled eggs with gloves or no gloves, gloves shall be changed and hands shall be washed before starting a new task such as continuing cooking. COS: hands washed and gloves changed

Inspector notes: Observed cooked pork held using Time as a Public Health Control (TPHC) with old time markings of 2pm-6pm. COS: time marked replaced as 10am-2pm.

Inspector notes: Observed cooked eggs held using TPHC without any time marking. COS: Time marked 11am-3pm.

Inspector notes: Observed 2 boxes of raw chicken inside designated produce sink. COS: raw chicken relocated to meat sink. Discussed that raw meats cannot be prepped in produce sink.

Inspector notes: Observed pork fat cooling at room temperature. Discussed proper cooling methods. Even if pork will be cooked again within 2 hours, TCS foods below 135F shall be cooled using the proper cooling methods. COS: pork placed in walk in cooler.

Inspector notes: In sliding door reach in cooler observed 1 container of raw ground chicken stored above ready to eat chicken, vegetables, and sauces. COS: PIC relocated raw chicken to another shelf. Observed raw shelled eggs stored above ready to eat tofu, heavy whipping cream, half and half and sauces in sliding door reach in cooler in back storage area. Observed raw pork liver stored next to ready to eat foods and above ready to eat papaya and various cooked foods. COS: PIC started process of rearranging foods according to final cook temperature. Observed and discussed Just Store It poster on door of walk in cooler

Inspector notes: Observed chicken partially cooked without proper procedures and labels. Discussed and gave non-continuous cooking procedures. COS: chicken discarded.

Inspector notes: Observed raw shelled eggs, portioned cooked rice, cooked eggs, and butter on TPHC without any times indicated when foods were cooked or removed from temperature measuring device or discard times. COS: time stamps of 2-6 placed on raw eggs, rice and cooked eggs. time stamps of 12-4 placed for butter

Inspector notes: Observed unapproved designated produce sink. Produce sink shall be a separately plumbed sink and cannot be a compartment of the warewashing sink or meat sink.