WORLD WRAPPS - CAMPBELL/PRUNEYARD

At the prep line cooler, cut tomatoes measured between 41F - 47F. Metal container filled past the fill line/overstacked. Cut tomatoes placed into the unit approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. Discontinue overstacking food. [SA]: Cut tomatoes that's past the fill line were removed and relocated to another cooling unit to cool down.

Front hand sink partially blocked by pitcher in basin. [CA]: All hand sinks shall be accessible at all times.

*REPEAT VIOLATION* One food handler training is expired and one is missing. [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

1. *REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. 2. Sanitizer bucket close to the hand sink measured below 200 ppm of Quat ammonium sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. For Quat sanitizer, ensure solution is between 65F - 75F per manufacturer's instructions.

*REPEAT VIOLATION* Washed and wet utensils and equipment stacked on top of each other. [CA] Equipment and utensils must be properly air dried after sanitizing and prior to stacking

Leak observed from front hand sink's cold water valve. [CA]: Repair leak and maintain hand sink in good condition.

In the walk in cooler, tofu measured between 58F - 60F and mushroom with vegetables measured between 55F - 58F. Manager stated food items were cooked 6 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). 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. [COS]: Food items voluntarily discarded.

1. Accumulation of black/brown debris on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. The maximum temperature measured from the high temperature dish machine measured at 152F. Note: the dish machine was not in active use and was ran 3 times. [CA]: High temp dish machine must be capable of sanitizing the surface of utensils to at least 160F at all times. Assess/repair unit as needed. Discontinue use of unit until it is working properly. Facility shall use available 3 comp sink and Quat sanitizer to conduct manual ware-washing. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. *REPEAT VIOLATION* 3. Washed and wet utensils and equipment stacked on top of each other. [CA] Equipment and utensils must be properly air dried after sanitizing and prior to stacking

Scoop in flour bulk storage in direct contact with food. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Employee at prep line wiped sweat off of their face using their forearm twice and proceeded to continue preparing food without washing hands and forearm prior. No direct contamination of hands/food observed. [CA]: Food employees must wash their hands and portion of arms properly for 15-20 seconds before beginning work, before handling food or clean equipment/utensils, as often as necessary during food preparation to remove soil and contamination, when switching from working with raw to ready to eat foods, after touching body parts, after using the restroom, and any time when contamination may have occurred. [COS]: Manager instructed employee to wash hands and portion of forearm in contact after touching face.

1. *REPEAT VIOLATION* Entry doors propped open throughout the inspection. No active delivery observed. [CA]: Facility shall be fully enclosed. 2. Personal ice cream stored in 1 door freezer reach in with facility food. [CA]: Employee food shall be maintained separate from facility food.

1. Leak observed on the cold water valve at the front hand sink. 2. Leak observed from the condenser fans of the walk in cooler. 3. Leak observed from the hot water valve at prep sink. [CA]: Repair plumbing of noted equipment and maintain plumbing in good condition.

*REPEAT VIOLATION* Rice in the Autec rice dispenser for sushi rolls is subject to Time As A Public Health Control (TPHC) but timer on site was not turned on from the time the rice was removed from temperature control. [CA]: When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS]: Manager turned on the timer for 7 minutes in which rice is discarded on the 4th hour after it was removed from temperature control.

Expired food handler training certificates. [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.

*REPEAT VIOLATION* 1. MAJOR: -At the drawer cooler, raw steak measured at 53F and mushroom, onion, and bell pepper measured at 48F. Per Staff, food items have been stored in the unit since last night. Ambient temperature of unit measured at 40F. -At the cook line, par cooked potato wedges measured at 91F. Per Staff, the potato wedge were relocated from the walk in cooler to the cook line approximately 4 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHFs were voluntarily discarded by Manager. 2. MINOR: -In the walk in cooler, adobo sauce measured at 45F and raw shrimp measured at 44F. Walk in cooler's ambient temperature in the beginning measured at 50F. Per Manager, the it is due to constant opening of walk in cooler during food preparation. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. The ambient temperature of unit decreased to 40F after 15 minutes.

Rice in the Autec rice dispenser for sushi rolls is under Time As A Public Health Control (TPHC) but logs were not filled out. Rice have been in the unit for approximately 2 hours prior to inspection. [CA]: Properly implement TPHC by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. [COS]: Rice to be discarded on the 4th hour after it was removed from temperature control.

In the walk in cooler, multiple Potentially Hazardous Food (PHFs) measured between 43F - 59F. Ambient temperature of walk in cooler measured at 44F. Per Manager, unit has been having issues for the past couple of days. A work order has been placed to repair the unit per Manager. [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: PHFs that measured above 41F for greater than 4 hours were voluntarily discarded. PHFs that measured above 41F for less th an 4 hours were relocated to functioning cooling units to rapidly cool down.

Raw shell eggs stored above ready to eat food (produce) in the walk in cooler. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food to avoid potential contamination.

Facility has high temperature dish machine but does not have method for measuring dish surface temperature. [CA]: Provide a testing method for measuring dish surface temperature of high temperature dish machine. Ensure dish surface temperature reaches at least 160F when conducting mechanical ware-washing and sanitizing.

Scoops and utensils stored in water on grill that measured between 90F - 92F. [CA]: Utensils may be stored in clean stagnant water if the water is maintained at 135F or higher. Alternatively, utensils can be held in clean, dry containers, or in containers of water in which cold water flows into and drains from the container at a rate sufficient to flush away loose particles from utensils.

Washed and wet plastic bins stacked on top of each other. [CA:] Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Walk in cooler ambient temperature measured at 44F. [CA]: Repair/assess/adjust walk in cooler as needed. Discontinue use of walk in cooler for PHF's until it is able to properly cold hold PHFs at 41F or below at all times.

Approximately 3 flies observed throughout the facility's prep areas. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

Entry doors propped open throughout the inspection. No active delivery observed. [CA]: Construct, equip, maintain, and operate the facility to prevent entrance of vermin at all times.