HAPPY LEMON

The test strips are not the correct strips to monitor the dish sink sanitizer. [CA] Obtain and use the proper chlorine sanitizer test strips. The employee took a picture of my test strips so that he can order them.

Observed several containers of milk and other items on the floor. [CA] Discontinue placing food on the floor.

The employee could not find the thermometer. [CA] A probe thermometer is needed to check cooking temperatures.

The linen from the entrance is placed in the hand sink to help keep it open for easy in and out of the kitchen. [CA] Do not place anything in the hand sink.

Observed the scoops in the bulk food binwith the handle touching the food in the bins [CA] Store the scoops with the handles not touching the food inside.

Observed about 15 gallons of milk out on the floor at 46 degrees F. [CA] The temperature must be at or below 41 degrees F [COS] The employee began to place the milks in the refrigerator after being reminded again that they need to be put into the refrigerator.

The used wiping towels are not being stored in sanitizer between each use. [CA] The used wiping towels must be in sanitizer between each use.

Observed the employees cut chicken with gloves and then change tasks without washing hands, [CA] The gloves must be removed and hands washed before starting a new task after cutting the raw chicken. The employee used a wiping towel with sanitizer to wipe down the items that were touched.

The posted permit from the department of environmental health is expired. [CA] Obtain a current permit to replace it. If you have misplaced the current permit you may call this department to request a new one mailed to you.

There are no chlorine sanitizer test strips. [CA] Provide chlorine sanitizer test strips to monitor proper concentration of the sanitizer bucket for the towels and the dish sink.

The employee preparing food does not have a current food handler card. [CA] Please obtain a current food handler card.

The one hand sink in the kitchen does not have paper towels. [CA] The employee placed paper towels on a box next jto the sink after discussing the need for paper towels in the dispenser. Repair and refill the dispenser with paper towels. Until it can be fixed or replaced. Use the single use paper towels not a roll left out near the sink.

The inside of the refrigerator has soiled cardboard. [CA] Remove the cardboard from inside the refrigerator.

The test strips used for the warewash sink sanitizer are for spa and pool. [CA] Provide and use the correct sanitizer test strips. The test strips that this department uses were shown to the employee for reference. The chlorine level in the ware wash sink is at 200ppm or more. [CA] Adjust it to 100ppm chlorine. [COS] Corrected by the employee.

The facility is very smoky inside. There is not a hood in the facility. There is a fryer in the kitchen. [CA] Provide proper ventilation in the facility. Please submit to this department how the ventilation issue will be corrected.

Observed frozen chicken in the dish sink to thaw. [CA] Do not thaw in the dish washing sink. [CA] Thawing may be done in the food prep sink when done properly. [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] Employee corrected thawing location and process.

Water is accumulating inside the refrigerator and is becoming soiled. [CA] Repair the refrigerator and contain the water safely until then so that it does not contaminate any food. Keep all food covered to protect from contamination. The shelving has soiled and deteriorated cardboard on the bottom shelves. [CA] Remove the soiled cardboard and thoroughly clean the shelves.

The sccops are stored in the bulk food bins with the handle on the food. [CA] Store the scoops with the handle not touching the food.