LOCAL KITCHENS

Observed cracks and crevices around shelving brackets and around installed equipment. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.

Observed multiple fruit flies within the facility. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.

Observed missing hood filter for the type 1 hood, and inadequate hood ventilation from the two unapproved Avetec hoods. [CA] Ensure hood filters are properly installed and hoods are properly functioning to allow for ventilation of gases, heat, grease, vapors and smoke.

Observed accumulation of debris on floors throughout the facility. [CA] Ensure facility floors are frequently cleaned to prevent harborage of vermin.

On a cooling rack next to the deep fryer, measured fried chicken breast and chicken tenders at 85F. Per operator, fried chicken breast and chicken tenders are stored for use for up to 2 hours and/or cooled in the the walk-in refrigerator. Per operator, fried chicken stored for 30 minutes. [CA] After heating or hot holding, potentially hazardous foods (PHFs) shall be cooled rapidly from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] Operator placed a time label on the fried chicken breast and chicken tenders to be served within 2 hours or discard.

In the 2 door prep unit for drink preparation, measured milk and almond milk stored at 48F. In the 2 door prep unit for pizza prep, measured shredded cheese and pepperoni at 49F. In the drawer prep unit, measured cooked falafel at 58F. Per operator, falafel stored from the morning, over 4 hours prior. In the 2 hot holding unit for cooked rice, measured two containers of cooked rice at 125F and 130F respectively. Per operator, cooked rice stored from the morning, over 4 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator placed milk, almond milk, shredded cheese, and pepperoni into undercounter refrigeration to facilitate proper holding temperatures. Operator discarded containers of cooked rice and falafel.

In the kitchen area, observed several fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.

In the 2 drawer prep unit, in a container of french fries. observed scoop stored with the handle in contact with fries. In the ice chest, observed scoop stored with the handle in contact with ice. [CA] Ensure scoops are stored outside of the container and stored in a manner that does not cause contamination to food.

In the 2 drawer prep unit, observed raw chicken and dredge for raw chicken stored in the upper drawer over cooked chicken wings and french fries in the lower drawer. [CA] Ensure raw meats are stored below cooked and ready to eat food to prevent possible cross contamination. [COS] Operator moved raw chicken and dredge to the lower drawer to prevent possible cross contamination.

In the back prep/warewash area, observed accumulation of food debris on the floor and around the ice machine. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

In the kitchen area, in the 2 door prep unit, observed a knife stored between insert containers. In the 4 drawer undercounter refrigerator, observed the handles of scooping spoons stored in direct contact with food. [CA] Ensure equipment and utensils are properly stored to prevent contamination. Handles for scoops shall be stored facing away from food.

In the 4 drawer undercounter unit, measured shredded cheese, and sliced cheese at 45F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth.