AIR CULINAIRE WORLDWIDE

Thermometer on standing refrigerator appears inaccurate. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

White crystalline substance held at cook line lacks a label[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

scoop handles stored in direct contact with food. Some scoops in bulk containers lack handles.[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Facility lacks quat test strips for sanitizer at the 3 compartment sink (used for wiping cloth buckets), and chlorine test strips for the dishwasher. Dishes are being dried stacked on top of one another. [CA] Dishes shall be left to air dry separately.

A personal item (jacket) is stored above a food storage area. [CA] Personal items shall be stored separate from food preparation or food storage areas.

Scoop handle observed to be in contact with rice in upper prep unit insert. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

White powder in a container observed to not be labeled. [CA] Food containers shall be labeled when the food is not easily distinguishable.

Observed multiple patches of abraded flooring. [CA] Walls and/or floors in food preparation area shall be maintained in good repair.

Hood screens above the left side of the cook-line have large amount of grease buildup. [CA] Hood screens shall be kept clean.

One employee is missing a food handler card. [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.

Observed prep unit leaking with a pan underneath that is 3/4 full. [CA] Equipment shall be maintained in good repair. In the 2 door reach-in (catered and ready to deliver), fried chicken measured measured 45F. Ambient measured 45F. [CA] Refrigeration shall be capable of keeping food at or below 41F.

Observed multiple soiled wiping cloths left out on counters. Quat sanitizer dispensed at the 3 compartment sink measured 0 ppm. Sanitizer bucket quat measured 0 ppm. Per an employee, all dishes/equipment are washed, rinsed, sanitized, and then placed into the dishwasher. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

FSC and food handler cards are not available for review at time of inspection. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [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.

Several drain flies found in food preparation areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Boxed food stored directly on the floor of the walk-in refrigerator/freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.