KALI

Facility unable to locate chlorine sanitizer test strips for use to measured the final sanitizing rinse of the warewashing machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed lamb thawing within boxes at room temperature within the rear storage room (measured at 37 F). [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, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Lamb relocated to the food preparation sink to allow for rapid thawing.

Personal bags stored on dry food storage shelves within the rear storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Measured stacked boxes of butter at 51 F stored within the rear storage room. PIC stated that the butter was removed from refrigeration 1-2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Butter relocated to refrigerator to be cooled to and held at 41 F or below. Minor: Measured sliced tomato salad at 46 F and yogurt sauce at 45 F within the top portion of the cook line prep fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep units lid closed at all times when not in use. Top containers shall not be filled past their fill level. Measured yogurt sauce at 48 F, cheese at 47 F and hummus at 48 F within the rear 2 door upright refrigerator (unit states defrost mode). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit relocated to an alternate unit to be cooled to and held at 41 F or below. Unit shall maintain 41 F or below prior to stocking with PHF's.

Found leaking faucet at 1-compartment sink when water knob is off. [CA] Repair leak.

Found a bowl without handle used to dispense bulk goods in back prep area. [CA] Provide scoops with handles. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Lacking chlorine test strips to test concentration of chlorine low temp dish machine. Observed facility having quat test strips. [CA] Provide chlorine test strips.

Found all food handlers card on site had expired. [CA] All employee shall renew their food handlers card.

Major: Measured a bowl of sliced tomato salad holding at 58F in 4 door cold top for less than 4 hours. Observed bowl of tomato salad sitting on top of other cold insert containers. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs into a different refrigeration unit. Minor: Measured the following PHFs holding between 45F - 47 units for less than 4 hour: 1. Sliced lamb in 2 door under drawer @ cooks line. 2. Sliced tomato, sliced tomato salad and cheese in 4 door cold top/reach in. 3. Fries in 2 door upright (small storage room) outside. [CA] Maintain all cold PHFs held at or below 41F.

Found a few flies at the cooks area. Observed both front door and back entrance door open. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.