WOOMIHOME

Observed multiple pre-packaged items available for sale and customer self-service are missing labeling information. [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.

Measured 25 ppm chlorine sanitizer concentration in the mechanical dishwasher. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with 50 ppm chlorine, or as per manufacturer's specifications.

Facility is conducting on-site reduced oxygen packaging (ROP) for meat and seafood products using commercial vacuum sealer without an approved hazard analysis critical control program (HACCP) or standard operating procedure (SOP). PIC stated all items in refrigeration/freezer were prepared yesterday or today. [CA] Immediately discontinue the use of ROP for food storage and consumer sale. A food facility that packages potentially hazardous food using a ROP method must operate under a HACCP plan which has been approved by the California Department of Public Health. [SA] PIC agreed to open all foods that have been have vacuum sealed for less than 48 hours, and transfer to a plastic Ziplog bag during inspection. Food facility must acquire a HACCP plan with the California Department of Public Health or submit SOP prior to continuing ROP on-site.

Facility lacks appropriate test strips for sanitizer of choice (chlorine). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Facility lacks food safety manager certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Facility lacks probe thermometer for use. [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.

Observed unapproved and domestic equipment in the facility, including "Packsis Perfect Food Sealing System." [CA] Discontinue the use of unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed multiple foods cooling in deep containers fully covered with lid or plastic wrapping. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

Observed multiple pre-packaged items available for sale and customer self-service are missing labeling information. [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.

In the preparation sink, measured the maximum water temperature at 108F. In the employee restroom, measured the maximum water temperature at 89F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108F at handwash stations).

On the preparation counter, measured raw beef from 48-52F. Per employees, raw beef was removed from refrigeration 30 minutes ago to be prepped. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Specialist instructed employee to relocate beef into the walk-in cooler until employees are actively prepping.

1) In the walk-in cooler and freezer, observed foods stored directly on the floor. [CA] Food shall be stored six inches above the floor to prevent contamination. 2) In the walk-in cooler, observed foods stored in plastic grocery bags. [CA] Food shall be stored in approved containers with tight fitting lids.

Facility operating permit has expired and is not currently active. [CA] A food facility shall not be open for business without a valid health permit.

Found raw meat and shell eggs stored above vegetables in different location of walk-in-cooler. [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.

Major: 1. Measured container of green pepper stuffed pork meat holding at 76F on counter top near cashier. 2. Measured container of minced pork for mando holding at 50F at front prep area. Per operator, PHFs left there for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F and or held hot at or above 135F. [COS] Operator directed to relocate PHFs to reach in refrigeration unit. [SA] Operator opted to toss PHFs in trash after 4 hours. Minor: 1. Measured container of tofu holding at 46F in walk-in-cooler. 2. Measured a container of beef holding between 45F - 47F in reach in unit. 3. Measured container of soup holding between 46F - 47F in reach in unit. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.

Lacking food safety manager certificate (FSC). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed an employee washing their hands at 1-compartment sink. Observed no soap and no paper towel being used. [CA] All hand washing shall be conducted at hand wash station where soap and paper towel is provided. [COS] Employee directed to rewash hands at hand wash station.

Found missing light bulb in walk-in-cooler. [CA] Provide light bulb to ensure proper visibility.

Found black like substance on interior panel of ice machine. [CA] Routinely clean.

Found containers of food stored on floor in walk-in-cooler/freezer. [CA] Food shall be stored a minimum of 6 inches off floor.

Found several containers of PHFs in the process of cooling in prep area with lids/plastic wrap fully covering food item. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Found ONLY hand wash station in prep area blocked by several pots, pans and utensil. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate all equipments/utensils.

Observed a household FoodSaver vacuum sealer device on site. Observed several sealed bags of meats and vegetables in reach in refrigeration unit. [CA] Discontinue using household vacumn sealer device. Further evaluation will be noted.

Observed a modified rack surrounding ONLY hand wash station in prep area. Equipment/utensils are stored around hand wash station. [CA] Relocate rack, hand wash station shall be accessible at all times and ensure all clean equipment/utensils are free from potential contamination.