JENNY'S KITCHEN INC

Steam from the steamer located at the back kitchen are not fully captured by the ventilation hood. Equipment is stored at the edge of the ventilation hood. [CA] Provide approved and proper exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Multiple prepackaged food items in the self-service reach-in coolers across from the front counter are missing proper labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Employees observed rinsing wiping towels with only water water and storing them on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). ammonium).

Employee observed changing tasks from taking out trash or washing towels and returning to food prep station without washing their hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels prior to handling food. [COS] Employee was stopped and asked to properly wash their hands before contaminating food or food contact surfaces.

1) Knife observed stored with it's blade in crevice between reach-in cooler and food prep table. [CA] Utensils shall be stored in manner where the food contact surface is in a clean location and protected from contamination. 2) Disposable containers and bowls are used as scoops and stored inside bulk food containers. [CA] Use utensils with a handle to use as scoops for bulk foods. Ensure that the handle of the utensil are not stored in direct contact with the food.

1) Inside the walk-in cooler, observed raw fish and raw beef stored on shelf above vegetables. [CA] Properly store raw foods separate or below ready-to-eat foods to prevent cross-contamination. 2) Observed food preparation being conducted at the three compartment sink while there is sanitizer solution in the third compartment of the sink. [CA] Food preparation shall be conducted in the designated food prep sink and in locations where it is not at risk of contamination.

Food handler cards for employees are not available for review. [CA] All employees that prepares, serves food, or handles food contact equipment/utensils shall have a valid food handler card available within 30 days from their date of hire.

1) Back entrance door of the kitchen is kept open at time of inspection. [CA] Ensure that door between kitchen and the outside are kept closed when not in use to prevent the entrance of vermin. 2) Employees' personal items are observed stored on prep tables. [CA] Employees' personal items shall be stored separately or below food prep surfaces.

Hot water at the three compartment sink is measured at a maximum of 114F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Employee's personal items are stored on shelves above food preparation tables and food storage. [CA] Employee's personal items shall be stored in a designated location separate or below food prep and food storage.

Boxes of food are stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.

Lack of proper labels for multiple prepackaged food items located in front of the service counter. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Spray bottle stored on food shelf in the kitchen is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Bowls are used for bulk foods and stored inside the containers. [CA] Use approved utensils with a handle for use with bulk foods to prevent cross-contamination when handling.

1) Open container of seasonings is observed placed on the floor underneath the cook line. [CA] Food shall be stored in a location and manner where it is protected from cross-contamination. 2) Inside the walk-in cooler, observed raw chicken and raw pork stored on shelf above raw fish. [CA] Raw meats shall be stored in order of their minimum internal cooking temperatures to prevent cross-contamination. (Ex. Raw fish with minimum internal cooking temperature of 145F shall be stored above raw chicken with an internal cooking temperature of 165F)

Wiping towels are used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Potentially hazardous foods placed at the front counter are subject to time as a public health control but are not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked to indicate the start/end of the 4 hour period where it shall be discarded if not used/served. [COS] Employee time-marked the food.

1) Boxes and containers of food items are stored on the floor inside of the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor to protect from contamination. 2) Shelves inside the walk-in cooler have less than 6inches of clearance between the shelf and the floor. [CA] Provide a minimum of 6 inch clearance between the shelves and floor to allow adequate space for frequent cleaning. 3) Observed prepackaged dried foods and single-use food containers stored in the outdoor shed. [CA] The outdoor shed is not an approved storage unit. Food shall be stored in a location where it is protected from contamination.

Observed a knife on the cutting board where the blade is chipped. [CA] Equipment that are damaged shall be replaced and removed from us. [COS] Employee discarded the knife.

Rice scoops that have been used and intended for reuse are stored in standing water measured at 67F. [CA] Utensils used for potentially hazardous foods and subject to be reused, can be stored in one of the following ways: in standing water that is either 41F or below; in standing water that 135F or above; changed/washed and sanitized every 4 hours.

Multiple light fixtures above food preparation areas are missing a light cover. [CA]Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils linens, or unwrapped single use articles.

Old rodent droppings observed by the water heater and the mop sink. [CA] Facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas. No other evidence of vermin infestation is observed.

1) Accumulation of debris on the floor underneath shelving inside the walk-in cooler. [CA] Frequently clean and sanitize floors or as needed. 2) Broken and missing tiles and cove base tiles in area behind cook line located nearest the back door. [CA] Replace and fix missing tiles to maintain floors as smooth, durable, nonabsorbent, and easily cleanable.

1) Inside upright reach-in cooler, raw shell eggs are stored above cooked foods. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross-contamination 2) Inside walk-in cooler, observed raw chicken stored above raw pork. [CA] Store raw food items in order of their minimum internal cooking temperatures. Raw chicken with a minimum cooking temperature of 165F shall be stored below raw pork that has a minimum cooking temperature of 145F.