JAM'S KITCHEN

Some food handler cards for employees have expired. [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.

Drain line under the cook line was inside of the floor sink at the time of inspection. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

PHFs are being thawed inside of containers with water at the time of inspection. [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.

Sanitizer (chlorine) within the 3-compartment sink was measured at 25PPM at the time of inspection. No active ware-washing. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] PIC added more sanitizer into 3-compartment; re-measured at 100PPM.

Raw fish is stored on counter and measures 60F. Per PIC, fish was placed on counter to be fried. Pancit is left on the wok and measures 125F. Per owner, pancit will be moved to steam table and was recently cooked. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Fish was placed in fryer during inspection. Reheat pancit to 165F and place in steam table.

Ice scoop handle is touching ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

1. Observed personal belongings (keys, wallet) and several personal beverages with out a lid stored in the kitchen near food prep areas. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Store beverages with tight fitting lids to prevent a spill and store drinks in a designated employee area. 2. Mop is stored inside the mop with unclean water. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

1 hand sink out of 3 is missing soap in the dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap was provided; maintain dispensers stocked at all times.