ORANGE BY FOODA

1) At the janitorial sink, measured the maximum water temperature at 72F. [CA] Water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility. 2) At the automatic handwash sink in the employee restroom, measured the maximum water temperature at 73F. [CA] Water shall be supplied from 100-108F measured from the faucet at handwash stations.

Observed excessive smoke production at the grill, and accumulation of dust and grease on the ventilation hood directly above the grill. Observed dark staining on the ventilation hood filters and wall above. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Observed storage of multiple pieces of unused equipment in the side preparation room and warewashing area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Nearby the warewashing station, observed the handwash sink is filled with rubber gloves and partially obstructed. [CA] Handwash stations shall be fully stocked and accessible at all times.

At the service line station, measured housemade ranch dressings from 41-46F, yogurt sauce from 48-52F, and mint chutney at 73F. Observed foods are stored on top of ice bath and containers are not fully submerged or making direct contact with ice. Per employees, foods were cooked or moved to the service line less than 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Employees added more ice to the containers to ensure foods are fully submerged in ice bath to facilitate rapid cooling.

Observed employees stacking wet dishes on top of each other prior to being fully dried. Observed employees drying wet dishes with a reusable wash cloth. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

1. Observed leak underneath the mechanical dishwasher whenever it is in use. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair. 2. Observed drainpipes from the refrigeration unit at the coffee bar and from the mechanical dishwasher extend directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.

1) On the hot shelf at the service line, measured pulled pork and cooked chicken from 121-130F. Per employee, food was cooked, placed into warmer, and transferred to hot shelf 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Employee reheated the pulled pork and chicken to 165F for hot holding. The light for the heat lamps was turned on during inspection. 2) At the salad bar, measured cut tomato at 63F. Per employee, tomatoes were prepared less than 15 minutes prior to temperature measurement. At the opposite salad bar, measured boiled eggs, cooked chicken, and cooked vegetables from 43-50F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per staff, all items at the salad bar will be discarded at the end of lunch service. Completed TPHC documentation for salad bar items during inspection.

Measured the final rinse temperature of the mechanical dishwasher at 156F. Per PIC, a ticket has already been submitted for repairs. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F, or as per manufacturer's specifications.

Observed prepackaged foods in the self-service display cooler labelled only with the common name (mango lassi, tiramisu, etc.) [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Observed the hot water knob for the janitorial sink is not functional. The maximum water temperature measures at 78F. [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.

Observed the active use of two TurboChef ovens operating outside of fume hoods that have not been approved for use without ventilation. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to submit plans or apply for hood exemption to Plan Check Department.

1) Side 2 door upright cooler measured to have: -Ambient temperature at 52F -Cut tomatoes at 52F -Roasted cauliflower at 59F -Cooked chicken at 60F -Cooked mushrooms at 54F -Dressed chickpeas at 52F -Beets at 52F -Ham at 57F -Cheese Crumble at 59F -Ranch dressing at 49F -Tofu at 70F 2) Pizza prep cooler inserts measured to have: -Cooked mushrooms at 53F -Cooked shrimp at 58F -Shredded cheese at 45F -Tomato sauce at 46F -Cubed Chicken at 51F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1) Per label all PHFs in 2 door upright side cooler except salad dressings were made today within the last 3 hours. Per log cooler measured to be 41F at 8:30AM. PHFs were moved to walk in cooler. After one hour, ambient temperature of reach in cooler measured to be 45F. 2) Per PIC, pizza cooler was stocked today about 1 hour prior and PHFs are kept and used the next day. PHFs in pizza prep cooler cold holding insert shall be discarded with other PHFs on TPHC at the end of lunch service (1:30PM).