BOUDIN SF #448

The hand wash sink at the cook line lacked a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Paper towel dispenser refilled.

Cooked squash measured at 45 F on top of an ice bath within the cook line preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Fully insert containers below the ice bath to maintain foods at 41 F or below. [COS] Containers rearranged and ice added to maintain squash at 41 F or below.

Employees were observed switching task and changing disposable gloves without washing their hands. [CA] Employees shall properly wash their hands with water, soap, and single-use paper towels prior to putting on gloves to handle food.

1) Potentially hazardous foods on ice in the food prep unit was measured at improper cold holding temperatures. Cut tomatoes, eggs, and chickpeas measured at 43 - 49F. 2) Potentially hazardous foods in the walk-in cooler used for catering was measured at improper cold holding temperatures. Chicken, short ribs, and pastrami measured at 44 - 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] For the prep unit, employee prepared a proper ice bath by adding some water with the ice so that the food containers are surrounded by the ice bath. The food inside the walk-in was relocated into another cooler.

Ambient temperature of the walk-in cooler used for catering was measured at 48-50F. [CA] Refrigeration shall be capable of holding potentially hazardous foods at 41F or below. Discontinue use of unit for potentially hazardous foods until unit is measured with an ambient temperature of 41F.

Pressurized cylinder by the walk-in cooler is not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface.

Gap greater than 1/4 inch observed on the bottom of the back door in the kitchen. [CA] Eliminate gaps greater than 1/4" to prevent the entrance of vermin or other pest.