WORLD WRAPPS

Some flies observed in back area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

MAJOR: Salmon measured to be 121F. Per employee she had just finished cooking about 20-30 minutes prior and placed into warmer. MINOR: Steamer table measured to have tofu at 134F and shrimp at 131F. Per employee tofu was just cooked about 10-15 minutes prior and shrimp at cooked about 1 hour prior and placed directly into warmer. Both items observed to be double stacked. [CA] Keep PHFs at 135F and above for hot holding. Do no double stack containers in steam table. [COS] Tofu and salmon were reheated to 165F and returned their respective warmers. Shrimp was used up immediately.

Chlorine in under counter dishwasher measured to be 10ppm. [CA] Maintain chlorine at 50ppm for mechanical dishwashing.

Dry bulk food bin observed to be missing half of lid. [CA] Ensure bulk foods are stored in containers with tight fitting lids to prevent contamination.

Flies observed in back area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Prep cooler in back measured to have: -Ranch at 45F -Sour cream at 45F -Ambient temperature at 44F [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Ice bath was added to sauces at to keep PHFs at 41F and below.

3 door prep cooler measured to have: -Egg omelette at 56F -Blue cheese dressing at 56F -Spicy mayo dressing at 56F -Raw tuna at 56F -Dressed raw tuna at 56F -cut tomatoes at 57F -Feta cheese sticks at 56F -Glass noodles at 57F -Squeeze bottle of yogurt sauce at 50F -Squeeze bottle of mayo at 48 [CA] PHFs shall be held at 41°F or below for cold holding. [COS] All PHFs in unit were VC&D (see VC&D Report )except for squeeze bottles of sauces from reach in portion. Per employee squeeze bottles were stocked from walk in cooler in the last 15 minutes. Bottles were moved back into walk in cooler. Cooler was stocked with ice bath.

1) Front area food prep sink observed used to rinse wiping cloths. [CA] Ensure prep sink is only used for food prep. 2) Wiping cloth observed to be stored on counter top. [CA] Store in use wiping clothes in sanitizer solution.

Gasket observed to be broken for 3 door prep cooler in front area. [CA] Repair gasket and maintain in good condition

Flies observed in back area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Potatoes observed to be stored in walk in cooler completely covered and measured to be 143F. Potatoes were observed to have been removed from air fryer about 30 minutes prior. [CA] Properly store cooling foods in such a way to allow proper air flow. Keep container open.

Standing water observed in back corner of facility by walk in cooler. [CA] Ensure floors are slanted to drain into floor drains and no standing water is present in facility.

Food handler card not 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.

1) Steam table measured to have: -Chicken at 133F -Beef at 125F -Grilled mushrooms at 113F Items observed to be double stacked containers in steam table. Other PHFs measured to be over 135F, container directly in steam table measured to be 166F (see measured observations). 2)1 door prep cooler measured to have: -Kale salad with creamy dressing at 56F -Cut tomatoes at 56F -Cut tomatoes (reach in portion) at 53F -Shredded cheese at 46F -Uncooked Bacon at 57F -Mozzarella cheese at 54F -Sandwiches at 62F -Flat bread sandwich at 54F -Aoli at 42F Per PIC she was unsure of when the previous shift had put those items in prep cooler. [CA] PHFs shall be held at 41°F and below for cold holding or at 135°F and above for cold holding. [COS] Shredded cheese and other PHFs under 50F were moved to other prep cooler. All other PHFs were VC&D (see VC&D report).

In use wiping clothes observed to be out on counter. [CA] Store in use wiping clothes in sanitizer solution.

Employee observed handling dirty dishes and trash can and then putting away a stack of clean dishes without handwashing. [CA] Employees shall wash hands prior to handling food or clean utensils. When wearing gloves, employee shall discard gloves and wash hands with soap and warm water prior to donning new gloves. [COS] Employee washed hands and donned new gloves.