KARIMI

Cardboard used to line shelves in kitchen.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Unused equipment stored in rear storage room and behind the facility.[CA] Storage room 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.

Bagged vegetables stored directly on the floor of dry storage room. Onions in plastic containers stored on the floor adjacent to janitorial sink. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Raw food of animal origin above ready to eat food in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Food preparation observed at rear storage shed. [CA] Food preparation shall only occur in approved areas and where hand wash sinks are available.

Scoop handles found in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

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.

Sanitizer concentration at mechanical dishwasher measured <50PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Unused/non functioning equipment stored in facility and behind facility. [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.

Raw eggs stored above ready to eat food in the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Food preparation observed in back storage shed(no hand wash sink available). [CA] Food preparation shall be conducted within an approved fully enclosed food facility.

Cooked vegetables and cooked chicken held at cook line measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[CA] Per PIC, PHF was held for less than 2 hrs. PHF moved to lower portion of refrigerator measuring <41F.

Old rodent droppings found in outside storage room and under front storage service cabinet. [CA] Clean and sanitize area of old droppings. Large amount of flies found in storage shed/area of food preparation.[CA] Maintain facility to prevent entry/harborage of vermin.

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.

Deep containers of cooked vegetables and sauce found cooling at rolling food reack. [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.

Old rodent droppings found in cabinets at front storage area on on the floor in the dry storage room. [CA] Clean and sanitize area of old droppings.

Raw chicken stored above produce in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Food preparation observed at the rear of the facility. [CA] Food preparation shall only occur in approved areas.

Equipment stored outside of the facility. [CA] Equipment shall be stored within an approved facility to prevent contamination.

Cooked chicken and cooked okra held in aluminum pans on the floor of the facility measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC the PHF was held for less than 2 hrs and was relocated to walk-in refrigerator for rapid cooling.

Bagged onions stored directly on the floor in rear storage shed. Container of cooked chicken stored directly on the floor of the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Deep containers of cooked vegetables found cooling at rear food rack. [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.