GABRIELLE'S FOOD MARKET

Hot water at the 3 compartment sink was measured at a maximum temperature of 112 degrees Fahrenheit. [Corrective Action] Provide hot water at a minimum temperature of 120 degrees Fahrenheit at the 3 compartment sink.

Observed heavy dust accumulation on the ceiling by the vent at the cookline. [Corrective Action] Thoroughly clean and maintain clean.

Heavy dust accumulation on the evaporator's fan guard in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.

The Tap Series manager Food Safety Certificate does not have the ANSI National Accreditation Board logo. Unable to verify certificate online. [Corrective Action] Please contact Tap Series to confirm that certificate is from an accredited program.

1. Washed and wet equipment stacked on top of each other at 3 comp sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Staff was actively ware-washing dishes and submerged the equipment in the Chlorine sanitizer for less than 30 seconds. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Staff placed the equipment in the sanitizer compartment for at least 30 seconds.

Ambient temperature of hot box measured at 120F. [CA]: Hot holding units shall be capable of hot holding PHFs at 135F or above at all times. Discontinue use of unit for hot holding PHFs until it is working properly. Assess/repair/adjust hot box as needed.

In the hotbox, monggo measured at 120F. Per Manager, monggo was cooked then placed in the unit approximately 1 hour prior to measurement. Unit's ambient temperature measured at 120F. [CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F or above at all times. [COS]: Manager instructed staff to reheat mongo to at least 165F.

In the 1 door reach in unit, rellenong bangus measured between 54F - 67F. Staff stated it was cooked last night. Rellenong bangus stored in large and deep container, completely sealed with saran wrap. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Rellenong bangus was voluntarily discarded by staff.

Employee with nail polish was directly handling lumpia wrappers without wearing gloves. [CA]: Employees with artificial nails or nail polish shall wear gloves when handling unpackaged food or food contact surfaces.

Soiled wet wiping cloths stored on prep table without being placed back into sanitizer bucket in between use. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Stock pot burner is partially outside the ventilation hood. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood.

Chlorine solution in the sanitizer bucket near 3 comp sink and cook line measured above 200 ppm. [CA]: Chlorine solution in sanitizer bucket shall be maintained at 100 ppm.