Place ice under/around the TCS product to ensure proper cooling within 4 hours to 41 F after being prepared at ambient air temperature. Product must cold hold at 41 F or below. The ambient air temperature in the walk-in refrigerator measured 38 F - 43 F. Manager instructed to lower unit to properly hold at 41 F or below. Properly cook shrimp to 145 F or higher. Properly cook chicken to 165 F or higher. Refrigeration technician was contacted by the owner. Once food product is cooked by caterer, it is to be immediately delivered according to the manager. Chlorine sanitizer in the dishmachine observed at 50-100 ppm. Stem thermometer available.
Equipment/Good Repair and Proper Adjustment Observation: The ambient air temperature in the walk-in refrigerator measured 38 F - 43 F (refrigeration technician was contacted by the owner).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
11/26/2014
Routine
Email an example menu to the health department. Food thermometer available. Chlorine test strips available. A recheck will be conducted. Contact health department when a catering order is received. Facility caterers out of Cafe Asia. Health License Issued. CO-1400684 Approved. No violation noted during this evaluation.
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