Pacific Asian Cuisine

Inspector notes: Shimp was observed thawing on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Shrimp was tempted at 33 DF.

Inspector notes: Food items was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: Refrigerator door gaskets were observed in poor repair on the prep unit. Gaskets must be maintained in good condition.

Inspector notes: Food items were observed stored on the floor in the walk in cooler and storage closet. Food must be stored at least 6 inches above the floor.

Inspector notes: Bowls are being used as scoops. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.

Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was (0) parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. -Staff added chlorine to solution during this inspection. The chlorine sanitizing solution was then observed at 50-100ppm.

Inspector notes: The hand-washing sink in the back kitchen area was blocked by equipment. A hand-washing sink shall be accessible at all times for employee use. -Staff removed equipment during this inspection.

Inspector notes: Inadequate lighting observed in the walk-in cooler. Lighting 6-303.11 Intensity. The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning. -Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous. -Bulb shall be replaced.

Inspector notes: Utensils observed stored in the splash zone of the front hand-washing sink. -Utensils shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination. -Staff moved the utensils away from the splash zone during this inspection.

Inspector notes: Refrigerator door gaskets at the prep station and lowboy cooler were observed in poor repair. Gaskets shall be repaired or replaced.

Inspector notes: Food container observed cracked and chipped. Staff disposed of the food container during this inspection.