Sho Spicy

Inspector notes: Observed improper separation and segregation in the first PTC on the grill line and in the RIC at the back of the kitchen. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from eac...

Inspector notes: Observed several heavily scored and stained cutting boards on the PTCs and prep tables. There were ones that had a black mold like substance in the grooves. EHS also observed a can opener with a heavily soiled blade. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC discarded and replaced these cutting boards. PIC also had the can opener cleaned and sanitized.

Inspector notes: Observed several food containers through the kitchen that were uncovered. Photos provided (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; EHS had PIC and staff wrap and cover these items.

Inspector notes: Observed raw pork belly thawing unpackaged and and without proper aggregatation. 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); EHS had PIC 2 discard the pork belly and educated PIC 1 &...

Inspector notes: Observed several employees with unrestrained hair prepping and cooking food throughout the kitchen. EHS only observed two employees wearing hats. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC will provide staff with hats or hairnets.

Inspector notes: Observed several knives being stored between prep tables and PTCs as well as a fryer and a stove. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); PIC removed the knives the moved them to the dishwasher.

Inspector notes: Observed the reuse of several single use items through the kitchen. The observations are as follows: cardboard underneath a rice cooker, opened cans used as food containers, an old chicken box being used to store dried chilis, a plastic bag being used to hold chopped lettuce and a plastic container being used to as a utensil. 1. Single-service and single-use articles may not be reused. PIC removed these items from these singles use containers and moved to them a proper reusable food service grade container.

Inspector notes: Observed two lights that were not functioning in the hood.

Inspector notes: Observed the back door of the kitchen with a visible gap underneath it. Upon further inspection, EHS also that the screen door had noticeable gap as well. 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. PIC will contact their vendor to changes to both door to ensure that they are tight fitting.