KABILA SWEETS AND RESTAURANT

At the only handwash sink in the kitchen, observed the paper towel dispenser was empty. [CA] Handwash station shall be fully stocked with soap and single use towels at all times. [COS] Employees refilled the paper towel dispenser at the time of inspection.

Observed soiled wiping cloths stored directly on preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.

1) On the preparation counter, measured heavy cream and half & half at 61F. Per employee, foods were removed from the under counter refrigeration unit less than 15 minutes ago. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All foods were relocated to the upright coolers to facilitate rapid cooling. 2) In the 2-door preparation unit at the cook line, measured multiple Potentially Hazardous Foods from 51-53F. Per PIC, foods were relocated from the upright coolers to the preparation unit less than 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All foods were relocated to the upright coolers to facilitate rapid cooling.

Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

Observed refrigeration units are missing thermometers for internal monitoring. [CA] [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

In front of the service counter, measured packaged foods (boondi, bujia, etc.) with improper labeling. [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.

Observed working utensils are stored in standing, contaminated water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

Measured the chlorine concentration inside the mechanical dishwasher at 0 ppm during active warewashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a concentration of 50 ppm chlorine, or as per manufacturer's specifications. [COS] PIC adjusted the dishwasher at the time of inspection. Remeasured chlorine concentration at 100 ppm.

Measured the ambient temperature of the 2-door preparation unit at the cook line at 54F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.

Observed an unlabeled spray bottle of cleaner. [CA] The spray bottles must have the contents written on them. [COS] The spray bottle was labeled with the word degreaser.

No employee had a food handler card. [CA] Each employee that handles food must have a food handler card.

The bulk food bins are not labeled. [CA] Label the bulk food bins with the contents. [COS] The bins were labeled with the contents.

two refrigerators did not have thermometers. [CA] Be sure each unit has a thermometer so that you can monitor that the temperature remains 41 degrees F and below. [COS] Thermometers were placed inside the units.

Observed black mold/mildew like substance on the wall above the dish sink. [CA] Thoroughly clean the walls.

Observed used wiping towels on the table tops. [CA] The used wiping towels must be stored in sanitizer for reuse. [COS] The towels were put into buckets with sanitizer.