WORLD WRAPPS - STANFORD

Measured potatoes cooling in a full container in drawer unit between 67-70F. [CA] When cooling, cool food rapidly by placing on shallow pans/baking sheets, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Potatoes were transferred to sheet pans in a single layer.

One of the food handler cards has 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.

Measured salmon in warmer at 125F. Per manager salmon was cooked 30 minutes ago. [CA] Maintain potentially hazardous food 135F and above. [COS] Manager time marked salmon and will dispose of within 4 hours.

A case of avocado stored below raw seafood in walk in cooler. [CA] Store ready to eat food above raw seafood. [COS]

Lack of paper towels at hand sink at dish washing area. Hand sink blocked by salad spinner at hand sink upstairs. [CA] Keep hand sink accessible and dispenser stocked at all times.

Open bag of bulk quinoa noted. [CA] Keep tightly sealed when not in use.

Unable to locate thermometer for prep unit next to front counter. [CA] Provide thermometer.