Banh Mi 135

What the inspector found

• 6-1B: .04(6)(f)Observed pate being held below 135°F (57°C) in the open-top prep cooler. The person in charge stated their intent is for it to be held and served warm. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The pate was allowed to be reheated to 165 °F.
• 6-1C: .04(6)(d)Observed pans of time/temperature control for safety (TCS) foods not cooled to 41°F from the previous night in the reach-in cooler. Observed pate (meat puree) made today not cooled to 70 within 2 hours. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods were discarded.
• 11A: .04(6)(e)Observed food cooling from the previous night in pans covered in Saran Wrap, past the fill line, and stacked on top of each other in the reach-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: The person in charge was educated on proper cooling methods (leaving the food uncovered until cool, not filling the containers all the way, and not stacking until cool).
• 11C: .04(6)(c)Observed the meat sink full of packaged pork thawing under running water, but the pork was not submerged under the running water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: A food employee placed some of the packaged pork into a large container and submerged it in the running water in the meat sink. The rest of the packaged pork was put into the reach-in cooler to finish thawing.
• 14A: .04(4)(k)Observed the handles of scoops resting in various dry foods (powdered creamer, oolong powdered tea, jasmine green tea, and MSG) throughout the facility. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The Scoop handles were removed from the food product.

As listed in the inspection report.