3118 – KABOB AND FISH AND CHIPS

1) Hot box measured to have beef and lamb at 116F and 106F. Other PHFs in hot box measured to be over 135F. [CA] Keep PHFs at 135F and above for hot holding. [COS] Lamb and beef were placed on TPHC. 2) Puree garlic and shredded cheese measured to be 46F and 45F in ice bath by garlic fry station. Both containers were place directly on top of ice without water. [CA] Sides of containers of PHFs shall be surrounded by ice water for an effective ice bath. Keep PHFs at 41F and below for cold holding. [COS] Operator added water to ice bath and pushed containers of PHFs into ice to surround with ice.

Shared walk in freezer observed to have ice build up by condenser. [CA] Defrost freezer and maintain in good repair.

Major: - Housemade mayo sauce at burger station measured between 70F to 73F. Item observed maintained in inadequate ice bath. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Item was VC&D. Minor: 1. Numerous trays of cooked birria maintained out in ambient temperature measuring at 49F. Manager stated that item was waiting to be reheated in the steamer as there is already items being reheated in the steamer. Manager also stated that birria will be reheated in the next 15-20 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Maintain items inside refrigerator until use. [COS] Instructed manager to relocate item into the walk-in refrigerator to immediately cool. 2. Hummus and chopped salad (cucumber and tomatoes) maintained in inadequate ice bath measuring between 44F to 48F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] More ice was added to ice baths.

Ice bath measured to have: -Shredded cheese at 48F -Garlic spread at 46F -Burger sauce at 49F -Burger sauce at 49F Ice bath observed to only have ice at the bottom. [CA] Ensure ice baths has enough ice AND water to cover sides of containers of PHFs for maintain temperature. Maintain PHFs at 41F and below for cold holding. [COS] Operator added more ice and water to ice bath to keep PHFs at 41F or below.

Mayonnaise based sauces at the prep station in back of the house measured to be 53F. 4 bottles of sauces observed on counter top. [CA] PHFs shall be kept at 41F and below for cold holding. [COS] Ice bath was available on counter top next to sauces and bottles of sauces were moved to ice bath.

1) Boba station observed to be missing logs for their lychee jelly. Per employee lychee jelly was just opened in the last 30 minutes and placed on the counter and will be discarded after 4 hours. 2) Milk shake items, milk mix and strawberry puree, at Super Duper Burger station missing from TPHC log. Milk mix measured to be 38F and strawberry puree measured to be 53F. Per employee these items are on TPHC. 3) Bulgogi station observed to be missing all items on PHF aft the front of the house. Peppers measured to be 163F; cheese measured to be 141F; sandwiches measured to be 91F; loaded fries measured to be 121F; Fries measured to be 98F. Per employee all items for front of the house are in TPHC. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] Operator retro actively added the following items to TPHC log: -lychee jelly -Milk shake mix -Strawberry puree -Peppers -Bulgogi sandwich -Loaded fries -Fries