TUM POK POK receives B in DeKalb County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   Observed eggs and tofu stored in two reach-in coolers in the back room of the main kitchen at 56°F and 53°F, respectively. Raw pork and bean sprouts were observed in the walk-in cooler at 53°F and 52°F, respectively.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed eggs and tofu stored in two reach-in coolers in the back room of the main kitchen at 56°F and 53°F, respectively. Raw pork and bean sprouts were observed in the walk-in cooler at 53°F and 52°F, respectively. Additionally, pork sausage was observed in the bottom portion of the middle prep-top cooler at 44°F. See temperature log for specific temperatures. 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 pork, bean sprouts, shelled eggs, and tofu, stating that these had been held in these coolers since the day prior. The PIC stated that the pork sausage had been prepared around 11am, so it was moved to a working cooler for rapid cooling. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗
   Corrected on siteRepeat violation
2. 02

   Thawing methods

   Item 11C ↗

   Observed raw squid thawing inside of the 4 compartment sink in sitting water. Thawing (C) (c) Thawing.

   Inspector’s full note +

   Code 511-6-1.04(6)(c)

   Observed raw squid thawing inside of the 4 compartment sink in sitting water. Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, 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 PF, or PIC instructed the food service employee to clean and sanitize the first compartment of the four-compartment sink, move the squid to that compartment, and turn on the water to properly thaw the squid. Discussed with PIC and food service employee that the water was to be maintained at a sufficient flow rate so that it continuously flows over each portion of the frozen food, ensuring proper thawing and preventing the food from remaining in stagnant water. Corrected On-Site. New Violation.

   Official report · Item 11C ↗
   Corrected on siteNew violation
3. 03

   Food storage and contamination

   Item 12A ↗

   Observed raw squid thawing in the second compartment of a four-compartment sink, directly adjacent to the third compartment containing unclean dishes. Food Preparation (C) (t) Food Preparation.

   Inspector’s full note +

   Code 511-6-1.04(4)(t)

   Observed raw squid thawing in the second compartment of a four-compartment sink, directly adjacent to the third compartment containing unclean dishes. Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination. PIC instructed the food service employee to clean and sanitize the first compartment of the four-compartment sink and move the raw squid to that compartment for thawing. The employee was also instructed to move the unclean dishes to the designated dirty dish rack and to refrain from washing dishes in the sink while raw foods are being thawed. Corrected On-Site. New Violation.

   Official report · Item 12A ↗
   Corrected on siteNew violation
4. 04

   Equipment design and condition

   Item 15A ↗

   Observed two reach-in coolers in the backroom of the main kitchen with ambient temperatures above 41°F. One cooler door was slightly off its hinge, and the door seal was loose, allowing cold air to escape.

   Inspector’s full note +

   Code 511-6-1.05(6)(a)

   Observed two reach-in coolers in the backroom of the main kitchen with ambient temperatures above 41°F. One cooler door was slightly off its hinge, and the door seal was loose, allowing cold air to escape. Also observed the bottom portion of the middle prep-top cooler in front of the stoves with an ambient temperature above 41°F. Additionally, the walk-in cooler was observed to have an ambient temperature above 41°F. The PIC stated that the walk-in freezer is currently being used as a walk-in cooler because the walk-in cooler is not functioning. Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Discussed with PIC to have the two reach-in coolers in the backroom of the main kitchen, the middle prep-top cooler, the walk-in cooler, and the walk-in freezer serviced before storing any TCS foods in them. New Violation.

   Official report · Item 15A ↗
   New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.