VITALITY BOWLS SUPER FOOD AND CAFE

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (see measured observations). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded PHFs (sliced cheese, crumbled cheese, roast beef, hummus, chicken) and will time mark the food for 4 hours until the unit can properly be repaired. PHFs must be discarded at the end of the 4 hour time frame.

FSC not available during time of inspection. [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.

Hot water at 3 comp sink measured at 105F. [CA] Provide hot water at a minimum temperature of 120F at 3 comp and prep sinks.

Observed floor sink under 3 comp sink to be clogged due to food in the strainer. [CA] Ensure floor sinks drain properly. [COS] PIC removed and cleaned strainer.

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (chicken, beef, hummus 48F). Per employee, some of the PHFs were put into the unit yesterday and the rest of it was put in this morning. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC discarded the PHFs in the unit.

Food Safety Certificate has expired. No Food Safety Certificates or Food Handler Cards available for review. [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. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Observed broken/cracked cove base and floor tiles. [CA] Replace broken/missing tiles.

Hot water at 3 comp sink measured at 107F. [CA] ENsure 3 comp warewash sink is able to provide hot water at a minimum of 120F. Adjust or replace water heater if necessary.

Hot water at food prep sink measured at 111F. Hot water at 3 comp sink measured at 102F. [CA] Adjust water heater to ensure it provides hot water at 120F at both the food prep sink and 3 comp sink.

Hot water at food prep sink measured at 76F. Hot water at 3 comp measured at 70F. [CA] Facility must provide hot water at 120F for food prep and warewash sinks.

Food Safety Certificate has expired; Food Handler Cards not available for review. [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. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.