DISH N DASH

Held at self service area for more than 4 hours according to the manager, the following PHFs were measured at improper holding temperatures above 50F : prepackaged containers of chili sauce, cilantro sauce. [CA] Cold potentially hazardous foods shall be held at or below 41F. [COS] PHFs were VC&D by the manager.

Observed aluminum foil used to line surface of table near the warewashing area. [CA] Discontinue using foil to line surfaces. Surfaces must be smooth, durable, and easily cleanable.

Near the warewashing area: observed accumulation of debris/grease on table. [CA] Keep surfaces clean.

In the front walk-in refrigerator: observed raw shell eggs were stored on a shelf directly above peeled oranges and bottles of juice. [CA] Store raw animal products below/away from ready-to-eat foods to prevent contamination.

Inside the reach-down refrigerator in the middle prep area: measured internal temperature of yogurt feta dip to be 48F. PIC stated food had been held since 10:45am (approximately 2 hrs 45 minutes prior), and that they are usually all used by end of lunch rush (2pm). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use TPHC and clearly time-label foods with start/discard time.

Observed under-counter refrigeration units are missing thermometers. [CA] Thermometers shall be placed in all refrigeration units where it is easily visible while checking refrigerator temperature.

Observed soiled wiping cloths stored on food preparation tables. [CA] Wiping cloths shall be stored in a sanitizing solution of approved concentration when not in use.

Measured the water at handwash sink, preparation sink, and 3-compartment sink between 78-80F. [CA] Hot water shall be supplied at a minimum of 120F at all sinks (100F at handwashing sinks). [COS] PIC adjusted water heater during the inspection. After adjustment, water at all sinks measured above 120F.

At the cook line, observed two lights above the fume hood were not functional. [CA] Repair lighting. Adequate lighting shall be provided over food preparation and cooking areas at all times.

Per employee, fries are cooked daily and kept on TPHC. Written procedures were not available for review. [CA] When time only, rather than time and temperature is used as a public health control for PHFs, written procedures shall be readily available for review.

Observed employee at the griddle repeatedly touching actively cooking meat with gloves, touching a wiping cloth stored on preparation counter, then touching actively cooking meat again using the same gloves. [CA] Employees are required to wash their hands any time when contamination may occur. Gloves shall be properly used and changed when required. [SA] Employee was instructed to change gloves and wash hands as required. Discussed glove use policy with PIC.

Observed the use of convection oven (Cadco XAF003-US) in the front service line without hood. Per PIC, convection oven has been in use for the past three months, and is used for heating up dessert (kanafeh). [CA] Submit plans to this department for installation of any new cooking equipment. The use of convection oven without a hood must be pre-approved by this department.