FREMONT KABOB

Display cooler measured to have: -ambient temperature -50F -beans - 50F -cucumber tomato salad -53F -Rice pudding - 51F [CA] Maintain PHF at 41F and below for cold holding. [COS] Per operator cooler was just restocked after lunch about 1 hour prior. All PHFs were moved to 1 door upright cooler or walk in cooler.

Foil observed to be used to line shelves under prep tables. [CA] Discontinue use to foil as line and provide durable, smooth, and easily cleanable liner.

Prepackaged desserts and beans in front storage case missing labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Small countertop deep fryer observed to be next to prep cooler. [CA] All cooking equipment shall be kept under ventilation hood. Remove equipment from facility

Opened bag of flour observed to be kept rolled up on shelf. [CA] Keep open bags of bulk foods in containers with tight fitting lids to prevent cross contamination.

Prepackaged desserts and hummus in front storage case missing labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Foil observed to be used to line shelves under prep tables. [CA] Discontinue use to foil as line and provide durable, smooth, and easily cleanable liner.

Single serving containers (20 containers) of chickpea salad observed to be kept on counter and measured to be 54F. Per employee he keeps salad containers out when its busy and then returns it to cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep PHFs in prep cooler or display cooler or ice bath. [COS] Per employee chickpeas were removed from display deli about 30 minutes prior. Chickpeas were returned to deli display case,.

Rice paddle observed to be stored in standing water. Water measured to be 49F, per employee rice paddle is usually stored in ice bath. [CA] Refill ice bath and maintain scoop for PHFs in water at 41F and below. [COS] Ice was added to rice scoop container

Rolled meatballs in walk in cooler observed to be stored above mixed tomato salad and cooked potatoes. [CA] Store raw meats below ready to eat foods to prevent cross contamination. **REPEAT VIOLATION**

Box of bread observed to be stored on the floor in the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. **REPEAT VIOLATION**

Sauces observed to be stored on the floor in the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Cooked spicy sauce measured to be 74F. Per employee sauce was made about 2-2.5 hours prior and left out to cool. [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 containers that facilitate heat transfer (ex. stainless steel) 4) Adding ice as an ingredient. 5) Using ice paddles 6) Using an ice bath and stirring frequently 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] Employee moved container of sauce into reach in freezer to continue cooling.

Spoons and scoops and bowls observed to be stored in bulk dry foods and spices with handles in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Curry sauce and spicy sauce measured to be 132F and 130F in upright warmer. Upright warmer was off. [CA] PHFs shall be held at 135°F or above for hot holding. [COS] Operator VC&D sauces and turned on countertop warmer and placed new sauce from walk in cooler on to stove to reheat prior to placing to upright warmer.

Rolled meatballs in walk in cooler observed to be stored above mixed tomato salad and cooked potatoes. [CA] Store raw meats below ready to eat foods to prevent cross contamination.