YEGANEH BAKERY & CAFE

2 door reach in's ambient temperature measured at 48F. PIC adjust thermostat to the colder setting but temperature remained the same after 10 minutes. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food (PHF) at 41F or below. Adjust/assess/repair unit as needed. Discontinue use of unit for PHFs until it is properly working.

In the two door reach in by the walk in cooler, feta cheese measured at 46F and liquid egg measured at 44F. Food items have been in the unit for more than 4 hours. Ambient temperature of unit measured at 48F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Feta cheese and liquid egg voluntarily discarded.

Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Probe thermometer was not giving out accurate temperature. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. [SA] Calibrate by manually adjust the reading.

Boxes of food on floor inside the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Chlorine sanitizer was measured above 100ppm. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] Water was added to adjust the sanitizer level.

Water bottle to spray bread lack common name. [CA] Working containers or spray bottles holding food or water that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Food inside the large two door refrigeration was measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Perishable food shall be kept in a refrigeration measured 41F and below until it has been fixed.

CHLORINE SANITIZER FOR MANUAL WAREWASH WAS MEASURED 50PPM. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). LACK TEST STRIPS. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

FOOD WAS STORED ON FLOOR IN CARTONS AND BUCKETS INSIDE THE WALK IN REFRIGERATION. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

LARGER TWO DOOR REFRIGERATION WAS MEASURED 45F. PER PIC, DUE TO DOOR OPENING A LOT DURING FOOD PREP IT IS NOT MEASUREING 41F BUT IN THE MORING 2 HOURS AGO IT WAS 40F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

DRY FRUIT BOWLS WITH SCOOP HAS SCOOP HANDLES TOUCHING THE DRY FRUITS. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Yogurt and other cooked dishes in containers are inside th refrigeration for self service. [CA] Bulk food that is available for consumer self-service shall be prominently labeled with either of the following in plain view of the customer: 1) the Facility name and address 2) a card or sign with the common name of the food and list of ingredients in descending order of predominance by weight.

Facility use cardboard boxes to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Food buckets and cartons on floor inside the walk in units. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Dust debris was observed on the rack above 3-comp sink. [CA] Clean dust debris from the rack to prevent cross contamination.