KURATED KITCHENS

Hot water measured in 3-comp sink at 115F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Paper towels at front handwash station are stacked in a reach-in container [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Rice scoops are stored in the warmer with the handles touching the rice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Wiping cloths stored on prep surfaces throughout facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Raw unshelled eggs are stored on top shelf above RTE sauces in walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

FOUND A COUPLE OF WIPING CLOTHS STORED ON THE FOOD PREP COUNTERS IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE. COS.

FOUND THE PAPER TOWELS STACKED IN A REACH DOWN CONTAINER. [CA] PROVIDE AN APPROVED PAPER TOWEL DISPENSER TO ACCESS THE PAPER TOWELS WITHOUT WETTING THE ONE BELOW IT.

FOUND A CONTAINER WITH RAW MEATBALLS STORED ABOVE COOKED CHICKEN IN THE WALK IN COOLER. [CA] STORE RAW FOOD OF ANIMAL ORIGIN BELOW COOKED OR READY TO EAT FOOD. COS.

FOUND THE HOT WATER AT THE 3 COMPARTMENT SINK AT 116F. [CA] PROVIDE HOT WATER AT 120F MINIMUM.

FOUND A FEW BOXES STORED ON THE FLOOR IN THE WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.

FOUND THE SCOOP'S HANDLE SUBMERGED IN THE CUCUMBER WITH SAUCE ON THE FLOOD PREP TABLE. [CA] ENSURE THAT THE HANDLE STAYS OUTSIDE THE FOOD.

Yellow curry in reach in fridge measured 114F in 22 quart plastic container with lid. Per PIC, it was made at 10:30am and cooked to 180F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Curry removed from walk in and placed in ice bath.

Observed scoop handles in cooked rice containers in contact with rice. Also observed handles of scoops in bulk storage containers in contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Cooked shrimp in cold holding insert measured 52F. Per PIC, they were placed into unit at 10:30am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Shrimp will be discarded at 2:30pm. Minor - Raw shelled eggs measured 46F. Per PIC, they were placed into unit at 10:30am. [CA] PHFs shall be held at 41°F or below or at 135°F or above.