GINGER CAFE

Heavy grease accumulation on hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair.

Food containers stored directly on the floor in the walk-in cooler and in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Accumulation of debris on equipment doors and handles throughout the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Heavy accumulation of dust on ceiling vents. [CA] Ceiling vents shall be kept clean and in good repair. Accumulation of dust and debris on walls, floors and ceiling throughout the kitchen. [CA] Food preparation area shall be kept clean.

Chlorine at the dishwasher measured at 0ppm while actively in use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Employee set-up the 3-comp sink for manual sanitization. Chlorine at the 3-comp measured at 100ppm.

Wet wiping cloth left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Ambient temperature inside the preparation refrigerator at the bar area was measured at 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Chlorine sanitizer at the dishwasher was measured at 0ppm while actively being in use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] PIC attempted to repair the machine, chlorine was still at 0ppm. PIC directed employees to use the 3-comp sink for manual sanitization while the machine is getting serviced. Chlorine Concentration at 3-comp sink and in the sanitizer bucket at the bar area was measured at less than 25ppm. [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). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Raw chicken stored above cut vegetables inside the food prep refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Accumulation of food debris and grease in between equipments, grease stain on refrigeration units handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Potentially Hazardous Foods (PHFs) measured at improper holding temperatures (44-49F) : Held inside prep refrigerator : cooked chicken, half half, juice. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Heavy accumulation of debris on wall and ceiling above food preparation area. [CA] Walls and/or floors in food preparation area shall be kept clean.

Onion bag and some food containers stored directly on the floor inside the walk in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Frozen chicken left to thaw at room temperature [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Wet wiping cloths are stored on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).