- K06: Adequate handwash facilities supplied, accessible
Hand wash station in the men's restroom lacked hand soap.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
[COS] Hand soap was provided at hand wash station.
- K33: Nonfood contact surfaces clean
Heavy accumulation of grime observed on refrigerator door handles.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K36: Equipment, utensils, linens: Proper storage and use
Observed to-go cup used as scoop for sauces at the food preparation refrigerator.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Ice scoop maintained inside ice chest with handle in direct contact with consumable ice.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K14: Food contact surfaces clean, sanitizedCritical
Observed employee properly conducting ware washing in the approved steps, however, sanitizer concentration measured at 0 PPM.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS] Chlorine bleach was added to the ware washing basin. Utensils recently removed to air dry were placed back into sanitizing solution.
- K01: Demonstration of knowledge; food safety certification
Only one employee's food handler card was available for review.
[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.
- K09: Proper cooling methodsCritical
Bags of cooked rice maintained at the one-door food preparation refrigerator in the storage room measured between 80F to 90F. Manager stated that rice was prepared in the morning at approximately 8:00 to 9:00 AM, was left out to cool in ambient temperature, before being placed inside zip-lock bags and placed in the refrigerator to cool. At time of inspection, rice was been cooling for 4 hours.
[CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F pr below within 2 hours and from 70°F to 41°F or below within an additional 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.
Discontinue cooling cooked rice inside closed zip-lock bags.
[COS] Bags of rice were VC&D due to improper cooling.
- K16: Compliance with shell stock tags, condition, display
Current lot of oysters had shellstock tags maintained on shipping box. Manager stated that after shellfish is finished, shellstock tags are discarded.
[CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
- K23: No rodents, insects, birds, or animals
Numerous live flies observed throughout the kitchen facility.
[CA] Use any and all approved methods to abate live flies.
- K07: Proper hot and cold holding temperaturesCritical
Container of sliced tomatoes maintained at the food preparation table in an inadequate ice bath measured between 56F to 68F. Ice water observed not in contact with the bottom of the container.
Numerous PHF items (raw chicken, cooked chicken, raw shelled eggs, various soups, numerous bags of cheeses, etc.) maintained inside the two-door upright refrigerator in the main kitchen measured between 47F to 55F. Items were either maintained inside the refrigerator or were recently used for preparation. Ambient temperature of the refrigerator measured at 54F via probe thermometer placed inside.
Numerous pots of soup maintained below the cook line measured between 100F to 130F and were used for preparation less than one hour prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Ice was added to ice bath to immediately cool tomatoes. All PHF items maintained inside the two-door upright refrigerator were relocated to separate refrigerators to immediately cool. Pots of soup below the cook line were reheated to hot hold.
- K13: Food in good condition, safe, unadulteratedCritical
Kitchen employee observed conducting ware washing and then began food preparation using diced tomatoes with bare hands.
[CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils.
[COS] Container of diced tomatoes was VC&D due to contamination. Employee was instructed to wash hands prior to conducting any type of food preparation.
- K05: Hands clean, properly washed; gloves used properlyCritical
Kitchen employee observed conducting ware washing and then began food preparation with bare hands without first washing hands.
[CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances:
(1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
(2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
(3) Immediately after using the toilet room and again when returning into the kitchen.
(4) After caring for or handling any animal allowed in a food facility in pursuant to this part.
(5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
(6) After handling soiled equipment or utensils.
(7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
(8) When switching between working with raw food and working with ready-to-eat foods.
(9) Before initially donning gloves for working with food.
(10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
(11) After engaging in other activities that contaminate the hands.
Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
[COS] Instructed employee to wash hands prior to conducting food preparation.
- K04: Proper eating, tasting, drinking, tobacco use
Employees' half eaten food and beverages observed stored in areas of food storage and food preparation.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from food storage, food preparation, and food contact surfaces.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the two-door upright refrigerator in the main kitchen measured at 54F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Investigate cause and repair in an approved manner. Temporarily discontinue usage of refrigerator until unit is able to maintain PHF at 41F or below.