RARA

Measured cooked vegetables in 3 small containers stored about hot holding items. Vegetables measured between 90-100F. Per PIC, it was cooked less than 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC time marked the vegetables to use or discard any leftovers within 4 hours from when it was taken out of temperature control.

Curry beans cooling in a deep metal pot measured above 140F. [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. [COS] PIC divided the curry in two containers and placed in ice bath for rapid cooling.

Observed a carpet on floor in front prep area. [CA]The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Back door of the facility is propped open. Observed a small gap under the door. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Lack of food handler cards for employees in the facility. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Employee observed washing dishes using approved steps in the wrong order. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Several wet/used wiping cloths observed on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Food handler cards are not available for all working employees. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Food preparation observed in active warewash station.[CA] Food preparation shall only occur in approved areas.