TENDER GREENS PALO ALTO

Measured 5 gallon covered container of bolognaise and a 5 gallon covered container of tomato sauce in walk in cooler between 60-61F that was prepared yesterday. REPEAT VIOLATION [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F 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. It is highly recommended to install a blast chiller to cool foods. There is a large amount of food production conducted at this location. Grains, soups, pastas are made in advanced daily. Note- new equipment must be submitted and approved by this department prior to installation. [COS] Food was discarded in trash.

Measured both combination faucet hand sinks in the back kitchen at a water temperture of 113F. [CA] Adjust temperature to ensure water is between 100F-108F.

Observed a few food items with the label with date, however the time was missing. [CA] Ensure start/end time is noted on all labels. [COS].

Lack of thermometer in walk in cooler. [CA] Provide a thermometer.

Measured containers of pasta covered in walk in cooler between 48-50F prepared on 12/21, with evidence of condensation. [CA] Prior to cooling food on rack and transferring to a larger container, measure food with a thermometer to ensure it reaches 41F. After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F 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. [COS] Food was discarded in trash.

Measured bolognese sauce in prep unit at 45F, chicken in drawer unit at cookline at 45F. [CA] Maintain 41F and below.

Observed handles for raw meat drawer units near cookline is greasy and with raw meat debris. [CA] Clean and sanitize handles and utilize tongs to grab food from containers instead of gloved hands. [COS] Handles were cleaned and sanitized.

Your permit expired on 9/30/2025, outstanding balance is $2513.75. You have 48 hours to submit payment to this department to avoid facility closure due to operating without a valid permit. Visit ehinfo.org to make an online payment using AR1346255. Send receipt invoice to aleli.crutchfield@deh.sccgov.org

Observed raw fish above ready to eat food in walk in cooler. [CA] Store raw seafood below ready to eat food. [COS]

Rice scoop measured in 80F water bath next to rice warmers. [CA] Store rice scoop in an ice bath 41F and below or wash and sanitize scoop every 4 hours.

A few food handler cards have expired. [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.