THE REDWOOD (AVENIDAS)

Food containers and onions stored on the floor. [CA] Store food 6 inches off the floor on shelving/racks.

Measured top portion of sliced tomatoes noted in a secondary container in sandwich prep unit at 45F. [CA] Maintain potentially hazardous food 41F and below. Remove tomatoes from second container and place directly inside a square container for proper cold air flow

Observed raw meat (turkey, bacon) above ready to eat food in walk in cooler. [CA] Store raw meat below ready to eat food.

Observed eaten sandwich on cutting board. [CA] Food shall be consumed away from the food preparation area in a designated break area. [COS] Cutting board was brought to the warewashing sink. Relocate sandwich to a designated break area.

Observed several soiled wiping cloth on coffee counter. Sanitizer bucket at coffee counter and sandiwich prep counter measured 0 ppm quaternary ammonium. [CA] Store wiping cloths in between uses at 200 ppm quat ammonium.

Health permit not posted. [CA] Post permit in public view.

Observed personal items (back packs) store on food equipment in dry storage room. [CA]Store personal belongings in provided lockers. Observed wet mop inside empty mop bucket. [CA] Allow mop to properly air dry by using the mop hanger instead.

Hot water at faucet of 3 compartment sink measured at 113F. Hot water slowly went back down to 103F. [CA] Ensure hot water can be consistently reached at 120F at 3 comp sink faucet at all times.

Inside the walk in - observed raw bacon stored above ready to eat food. Observed smoked salmon touching package of raw meat. Raw seafood, chicken, beef stored on same shelf without proper separation. [CA] Store raw meat on designated baking sheets below ready to eat food in walk in.

Observed container of food (produce, canned goods etc) store on floor in walk in cooler and in dry storage room. Store food 6 inches off the floor on dunnnage racks or shelving. Open bags of dry ingredients (sugar, flour, chickpea flour) in dry storage room throughout. [CA] Keep bags of dry ingredients sealed at all times when not in use. Highly recommend to store flours in a dry ingredient bin with a tight fitting lid, labeled with common name.

Lack of soap in dispenser at front hand sink behind self served display case. [CA] Keep dispenser stocked at all times [COS]. Note- bar soap noted next to soap dispenser pump at hand sink in back kitchen area. Use soap dispenser pump instead.

Measured 2 containers of cooked bacon at 66F (cooked at 11a) and other container of bacon at 80F, cooked less than 2 hours ago, stacked full in a covered container inside the 2 door reach in. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Use shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. [COS] Bacon was transferred to baking sheet and left uncovered, located on top shelf of unit.