HOMETOWN KITCHEN

Raw beef observed thawing on preparation table at room temperature. (33F) [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain 3) in a microwave oven if immediately followed by immediate preparation 4) as part of a cooking process [COS] Raw beef was relocated to walk in cooler.

One old rodent dropping observed next to 3 door display freezer. No other evidence of a rodent infestation observed. No pest control reports available for review. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [COS] Area of rodent dropping was cleaned/sanitized.

Multiple food containers stored on floors of walk in cooler, walk in freezer, and dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Multiple boxes stacked in front of kitchen hand wash sink. [CA] Hand washing sinks shall be clean, unobstructed, and accessible at all times. [COS] Boxes were removed during inspection.

1) Refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2) Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

1) At the cookline, raw shell eggs measured 57F. Food employee stated that eggs were removed from temperature control at 11am. 2) In the prep cooler top insert, raw pooled eggs measured 54F. Food employee stated that eggs were placed in unit one hour prior. [CA] PHFs shall be held cold at 41°F or below. [SA] Raw shell eggs were relocated to the walk in cooler. Raw pooled eggs will be used for remainder of lunch service. (2:30pm) Any leftovers will be discarded.

Heavy accumulation of food debris observed on cooking equipment, floors, and shelving. [CA] Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Faucet leak observed at kitchen hand wash sink. [CA] Repair plumbing fixture and maintain in clean and good repair. [COS] Plumber arrived during inspection, leak was repaired.

Employee observed rinsing potatoes in the 3 compartment sink. Preparation sink available for use. No direct contamination observed. [CA] Ensure food preparation sink is used for food prep at all times to prevent the contamination of food.

Cardboard and wood used to line shelving throughout kitchen. [CA] Discontinue use of unapproved materials to line shelves.

Observed thawing of meat in the left and middle compartment of the 3 compartment sink. There were dirty utensils in the right compartment sink. [Corrective Action] The 3 compartment sink is to be used for warewashing only. Use the preparation sink for food preparation activities.

Observed a knife sharpening tool mounted to a 2x4 piece of wood at the prep sink that was observed dirty and unable to be cleaned. [Corrective Action] Use tools that are able to be clean. Tools that are listed as NSF or ANSI are normally approved for restaurant use.

Old food residue observed on the drain pipes under the 3 compartment sink. [Corrective Action] Thoroughly clean and maintain clean.

Side door observed left open. [Corrective Action] Keep the door close when not actively going in or out. If the side door is normally left open, provide a screen door or install air-curtain to prevent the entry of flies.

Observed pot of sauce and various other food products stored directly on the floor in the dry storage room, near the water heater and in the side room. [Corrective Action] Store all food products 6 inches above the floor on approved shelving.

Slimy mold accumulation on the interior left side of the prep sink. [Corrective Action] Thoroughly clean and sanitize. Maintain clean.

Hot water at the 3 compartment sink was measured at a maximum temperature of 116 degrees Fahrenheit. [Corrective Action] Provide hot water at a minimum temperature of 120 degrees Fahrenheit.

Intestines and ground pork in the styrofoam container were measured at 59 degrees Fahrenheit. [Corrective Action] Maintain perishable foods below 41 degrees Fahrenheit. If the intent is to leave the meat out from refrigeration for later use, use ice to maintain food below 41 degrees Fahrenheit. [Suitable Alternative] Ice was poured over the meat.

1. Heavy grease accumulation on the floor under the cooking equipments at the cookline. [Corrective Action] Thoroughly clean and maintain clean. 2. Observed strong offensive odor from the grime and slime accumulation between the pot and floor by the water heater. [Corrective Action] Thoroughly clean and maintain clean. 3. Heavy grime and old food accumulation in the floor sinks under the 3 compartment sink and the cookline. [Corrective Action] Thoroughly clean and maintain clean.

Rodent droppings observed on the floor in the dry storage room and by the water heater. No sign of rodent activity anywhere else in the facility. [Corrective Action] Clean and sanitize areas of old rodent droppings. Remove all products on the floor and thoroughly clean the floors.

Observed food stored on the floor in the walk-in cooler. [Corrective Action] Store foods at least 6 inches above the floor on approved shelving. *Facility may need to install additional shelvings in the walk-in cooler.

Food Handler's Card not available for review. [Corrective Action] Ensure all employee's Food Handler's Card is readily available for review.

Observed a container of mushroom in the handwash sink in the kitchen. [Corrective Action] Ensure handwash sink is clean, clear and easily accessible at all times.

1. Observed vacuum packed meat in the 3 door upright cooler near the front door. Per employee, the foods were cooked at this facility and vacuum packed yesterday. [Corrective Action] A facility that vacuum packs food shall obtain approval from the California Department of Public Health. [Suitable Alternative] Vacuum packed foods were cut open and will be used today. 2. Observed pork belly hanging from the exhaust hood in the kitchen and measured at 77 degrees Fahrenheit. Per employee, the pork belly is cooked the day before and normally left out all night so the fat can render out. [Corrective Action] Obtain approval from the California Department of Public Health to conduct method of rendering fat. [Suitable Alternative] Employees will take home the meat to eat.

1. Heavy accumulation of grease, grime, and old food residue observed on the floor throughout the kitchen especially under the cooking equipments and the warewashing equipments. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy grime accumulation in the floor sinks in the kitchen. [Corrective Action] Thoroughly clean and maintain clean. 3. Observed wall deteriorating behind the 3 compartment sink. [Corrective Action] Maintain wall in good condition.