TRUE FOOD KITCHEN

Entire prep station line across from the cook line measuring above 45F. Submit plans to this department for installation of new prep line refrigeration units across from the cook line by 7/10/26. One of the drawer refrigeration unit below grill is unable to close and rail is broken. [CA] Repair/replace the drawer. Note: Facility is using TPHC for all food items located at the prep line units across from the cook line (top rail inserts and base of unit).

Observed ground meat thawing in food prep sink without running water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain [COS]

Observed employee touch dirty dishes then proceeded to rinse their hands at the spray arm sink, then touched clean dishes to put away. [CA] Wash hands at hand sink instead of using soap and paper towels. [COS] Employee was instructed to wash hands at the hand sink and sanitize dishes at dishwasher.

Observed over 8 fruit flies in the corner shelving area where some dry goods are stored. [CA] Eliminate the fruit flies.

Observed employee flip burger (still in process of cooking) on flat grill then proceeded to flip the burger bun using the same spatula. [CA] Cross contamination of raw and ready to eat shall be prevented by providing extra spatulas that are color coded (red- beef, white for buns). [COS] Buns were discarded in trash.

Measured 3 large bins of wild rice measured between 48-49F that was prepared on 6/9. [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. [COS] Food was discarded in trash. See VC&D form Previously a blast chiller was at this facility, per Chef it was removed as it was no longer operational. Provide a blast chiller as there are more than 10 items that are being cooled daily. Submit plans of new equipment (unless it is same make/model as previous one) requires submittal to our department for prior approval.

Lack of soap dispenser at hand sink in walk in cooler/cold prep room. [CA] Install a wall mounted soap dispenser. Recommend to install wall mounted paper towel dispenser (stack of napkins noted on shelf).

Ambient temperature for wok/pizza station unit (base) and saute station unit (base) measuring above 41F using the portable thermometer located inside the drawer. [CA] Maintain refrigeration unit between 32-35F in order for potentially hazardous food to remain 41F and below. Monitor temperature of unit/product throughout the day by using temperature log to ensure unit is capable of holding food 41F and below. Contact refrigeration repair service to add freon (recommended) to all units. Provide a copy of service report to indicate that unit is holding temperature and with temperature measurements provided by the repair service. Copy of internal temp logs shall be made available for review.

Measured several food items (mozzarella, onions, mushrooms) between 45-50F at wok/pizza station drawers, and onions, mushrooms between 45-50F at saute station drawers. [CA] Maintain food 41F and below at all times. Provide TPHC labels to each drawer at both units and discard food after 4 hours. [COS] Food was transferred to walk in to cool down and TPHC labels placed on each drawer.

Observed soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.

Measured multiple foods stored in the under counter drawer refrigeration out of temperature: 1. Measured beef patty from 41-53F. Beef patties in direct contact with ice measured around 41F, while remaining patties in the holding unit measured up to 53F. 2. Measured cheese, cut tomato, and veggie patties from 57-68F. Per PIC, all foods were cooked or transferred to drawer refrigeration 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.] [COS] 1. Beef patties held at 41F or below will be kept in ice. Beef patties measuring above 41F were VC&D. Recommend to take out a limited number of patties during service or as needed. 2. Cheese, cut tomato, and veggie patties were voluntarily condemned and discarded. See VC&D form.

Observed a couple of fruit flies in the back of the facility, nearby the ice machine and equipment storage. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Measured the ambient temperature of the drawer refrigeration units from 57-60F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods in drawer refrigeration until the unit is repaired.

Some food handler cards for actively working employees are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of their employment as a food handler.

Observed cooked onions, mushrooms, carrots, and cauliflour held in the under counter refrigeration are missing time markings. Per PIC, foods are kept on TPHC. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] All foods were voluntarily condemned and discarded. See VC&D form.

Measured core temperature of shredded beef between 110-120F, and outer/top of food measured at 135f-160F. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS]

Prep stations at front cook line (bottom drawer units only) measuring at 45F. Repair unit to ensure food is held 41F and below. Recommend to set temperature between 32-35F. Note all food in drawers are using TPHC until unit is repaired. Chef stated there is a current work order for this and will be repaired in a few days. A follow up will be conducted to verify holding temperature. High temp dishwasher is currently not in operation, chef is aware and contacted service repair to resolve today. [CA] Repair dishwasher and ensure utensil temperature reaches a minimum of 160F. Manually warewashing was already set up in 3 comp sink.

Observed ceiling tiles are water damaged and discolored. [CA] Replace ceiling tiles and ensure dishwasher hood and make up air are functional.

Measured chicken broth at 65F in a covered container, cooling, less than 2 hours in walk in.Quinoa measured at 43F in a covered container coolingin walk inl [CA] Keep food uncovered during cooling until it reaches 41F and below.

Observed oranges on drainboard of ware washing sink and inside one of the sink compartments at the bar. [CA] Do not store produce inside the sink. [COS]