ROUTINE INSPECTION
4 reported violations
- K14: Food contact surfaces clean, sanitized
In the kitchen area, at the ice machine, observed mold-like growth on the inner panel. [CA] Ensure interior of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
- K18: Compliance with variance/ROP/HACCP Plan
In the walk-in refrigerator, observed vacuum-packaged cooked ribs, cooked lamb, and salmon stored. Per operator, potentially hazardous foods were vacuum-packaged less than 2 days prior. [CA] Facilities that are vacuum-packaging potentially hazardous foods for more than 48 hours shall submit an approved plan to California Department of Public Health. Facilities that are vacuum-packaging without an approved plan shall vacuum-package potentially hazardous foods for 48 hours or less, and shall provide a written date and time on the item when packaged. [COS] Operator removed potentially hazardous foods from ROP/vacuum packaging.
- K09: Proper cooling methods
In the kitchen area, at the 2 drawer undercounter refrigerator, measured a container of cooked chicken soup at 101F. Per operator, cooked chicken soup cooling for about an hour. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separating food into smaller portions, and/or using an ice paddle. [COS] Operator placed container of soup in an ice bath.
- K07: Proper hot and cold holding temperatures
In the kitchen area, in the insert top at the 2 door prep unit, measured sliced tomatoes at 49F. [CA] Ensure potentially hazardous foods are held cold at 41F and below. [COS] Operator moved sliced tomatoes to nearby refrigeration to facilitate proper holding temperatures.