K34: Warewash facilities: installed/maintained; test stripsLack of chlorine test strips available to test chemical dishwashers. [CA] Provide test strips and test units daily at 50 ppm chlorine.
K35: Equipment, utensils: Approved, in good repair, adequate capacitySingle door prep unit and under counter single door prep refrigerator are measuring at an ambient temperature of over 50F. [CA] Repair/replace the unit to ensure food is held 41F and below. Maintain ideal range between 35-38F.
K14: Food contact surfaces clean, sanitizedObserved mold like build up inside interior panel of ice machine. [CA] Clean/sanitize the the panel weekly.
K39: Thermometers provided, accurateLack of thermometers for all refrigerators (2 units) by the cook line area. Provide thermometers and locate at warmest part of unit.
Recommend to ziptie the thermometer to the front rack.
Lack of stem probe thermometer to check internal temperature of food. [CA] Provide at least 2 stem probe thermometers.
K07: Proper hot and cold holding temperaturesCriticalMeasured veggie curry, pork curry, beef curry, lamb curry in single door prep unit between 50-55F. Ambient temperature of unit measured at 53F. Measured boiled rice noodles, flat noodles, boiled eggs between 57-58F in under counter single door unit. Ambient temperature of unit measured at 58F.
[CA] Maintain potentially hazardous food 41F and below.
[COS] Food was discarded in trash.
Measured large containers of veggie curry, chicken curry and lamb curry at 70F delivered this morning from commissary kitchen (Dickey' BBQ Pit) 604 5th ave in Redwood City. Employee stated these items are delivered daily in the morning and typically are frozen when received. Per employee and Redwood city chef, food was done cooking at 1030a this morning. [CA] All food received shall be measured with a stem probe thermometer by employee at Palo Alto location and shall be 41F or below or 135F and above.
[COS] Portion of food for lunch service was reheated to 165F and placed in warmer and the remaining food was cooled down in ice baths in the walk in cooler.
K06: Adequate handwash facilities supplied, accessibleObserved ice scoop in standing water inside the hand sink across from freezer where ice cream is stored. [CA] Keep hand sink unobstructed and do not store ice scoop inside the hand sink.
REPEAT VIOLATION
K45: Floor, walls, ceilings: built,maintained, cleanObserved heavy dust and food debris on ceiling and vent unit by the food prep units at the cookine area. [CA] Clean the walls and vents.
K01: Demonstration of knowledge; food safety certificationLack of valid food safety managers certificate. [CA] At least one person must be food safety certified. Renew immediately.
K40: Wiping cloths: properly used, storedSoiled wiping cloths noted on tables. [CA] Store in sanitizer buckets between uses.
K26: Approved thawing methods used; frozen foodObserved a box of frozen food product inside the 3 compartment sink. [CA] Thaw food in the walk in over night or under running water at 70F or less for no more than 2 hours at the food prep sink.
K30: Food storage: food storage containers identifiedObserved plastic single use to go containers used as scoops for bulk dry ingredients. [CA] Replace containers with multi-use scoops with handles.
Bag of onions stored on floor in walk in. [CA] Store food 6 inches off of floor.
K21: Hot and cold water availableHot water at 3 comp sink measured at 110F. Maintain 120F and above.
K23: No rodents, insects, birds, or animalsObserved 1-2 flies in kitchen. [CA] Eliminate flies.
K27: Food separated and protectedRaw eggs noted above produce in walk in cooler. [CA] Store raw eggs below ready to eat food.
K38: Adequate ventilation/lighting; designated areas, useOne light bulb is out at the ventilation hood unit. [CA] Install a new light bulb.