Manila Grill Express

** - partially consumed staff meal was observed stored on the cook line area with the utensil within. Do not allow staff to “nurse” meals by taking bites here and there – saliva may spit from the mouth, hands may touch surfaces that saliva is on, foods that contain saliva may fall in to customer food. Staff must go out of the kitchen and cease all food preparation during their breaks and to consume foods. Once the break is complete, enter the kitchen, wash hands before conducting any food preparation. , ** - staff phone was stored on food equipment. Find a location in the kitchen in which food preparation does not occur for the storage of personal drinks, personal dirty items such as phones, glasses, and cigarettes. DO NOT store personal items with food/food equipment for the customers.

** - food and food equipment were stored in an unsanitary manner: stored on the dirty floor, stored under plumbing getting splashed with dirty water, under the handwashing supplies getting splashed upon by dirty water.

** - raw pork blood was dripping onto phyllo pastry and a container of cooked foods that were stored in the sink below. Cross contamination observed. Cease and desist. PHI had the 16 packages of phyllo pastry contaminated by the pork blood discarded. , ** - raw meat/raw fish was observed stored above and beside cooked foods and ready-to-eat foods in the walk in cooler. Cease and desist. All staff require much more training on the prevention of cross contamination.

** - foods were overfilled above the fill line on the hot buffet counter (room temperature)., ** - foods on the buffet were all observed at poor hot holding temperatures. Temperatures ranged from 29’C-45’C. Hot holding temperatures should be at minimum 60’C or hotter. No lids were in use as required on the buffet/steam table.

** - raw pork (2 pans) was stored at room temperature, with the one pan/sieve dripping blood into the sinks below. Temperature was 15’C exterior. Staff did not make a move to address the pork during the inspection until the PHI pointed out the violation. None of the staff at the time of inspection was working with the pork. Do not store raw meat at room temperature – leave it in the cooler/freezer until immediately before prepping to ensure bacteria does not have time and the temperature to grow rapidly., ** - cooked pork was left in the fryer basket at room temperature for the entire duration of the inspection, temperature was 33’C. Do not leave cooked high risk foods stored at room temperature. Once cooked, immediately place in hot holding at 60’C or cool rapidly using safe cooling practices and store in cold holding at a temperature of 4’C or less.

** - PHI requested that the hot food from the steam table is reheated before serving to customers as the temperature was poor. PHI asked what temperature the food was to be cooked to internally, what temperature the food should be reheated to internally – one staff member supplied the hot holding temperature of 60’C. None of the staff knew the proper reheat temperature. All cooked foods and raw meat must be cooked to an internal temperature of 74’C before being placed in hot holding. Retrain staff

** - improper cooling techniques observed: foods were being cooled in far too large amounts. All foods must be removed from the original containers it was cooked it and transferred to a cold container, divided into smaller amounts, and stirred often to ensure RAPID cooling. The staff confirmed that the cooked foods in the cooler were not divided into smaller amounts before cooling. Retrain staff.

** - cooked foods were improperly thawing/defrosting in the sink at room temperature. Exterior temperature was already 5’C. No ice or running water was observed to control exterior temperature. Do not thaw at room temperature, thaw safely by choosing 1 of 4 methods: 1. Cooler overnight, 2. Microwave 3. Under COLD RUNNING water, 4. In an ice bath.

** - scoops with dirty high touch handles were stored in direct contact with food ingredients. Bowls with no designated handles to denote dirty high touch surfaces were in use to scoop foods. Do not use bowls to scoop foods. Do not leave scoops in the food in a manner in which the handle may contact the food.

** - numerous staff beverages were observed stored throughout the kitchen, on many of the food preparation surfaces and in the front service line. A partially consumed staff meal was observed stored in the microwave area with the utensil within. Do not allow staff to “nurse” meals by taking bites here and there – saliva may spit from the mouth, hands may touch surfaces that saliva is on, foods that contain saliva may fall in to customer food. Staff must go out of the kitchen and cease all food preparation during their breaks and to consume foods. Once the break is complete, enter the kitchen, wash hands before conducting any food preparation. Find a location in the kitchen in which food preparation does not occur for the storage of personal drinks, personal dirty items such as phones, glasses, and cigarettes. DO NOT store personal items with food/food equipment for the customers.

** - dirty single-use disposable cardboard was RE-used to cover the floors, the shelving throughout the kitchen. Immediately cease and desist. All surfaces in a kitchen must be smooth, cleanable, non-absorbent and durable.

** - lids, scoops of dry goods containers were very dirty and a build up of grime was observed.

** - tape, duct tape was observed on the handle into the walk in freezer, on a utensil used for cooking. Do not use tape to repair any equipment at any time. All equipment must be in good condition, and the surfaces must be smooth, cleanable, non-absorbent and durable. Tape does not meet this requirement.