DR. INK

Facility has a non-ANSI toaster oven. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). New unvented equipment may require plan check submittal and approval prior to installation.

Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Facility is storing sanitizer cloth towels outside of solutions. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1. Creamers and non-dairy milks were not time marked while being time controlled. 2. Ham and cheese croissants are not being temperature controlled. Per PIC, their provider stated they don't need to be refrigerated. [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] 1. Stickers were made for the milks and creamers. [COS] 2. Per PIC, the croissants were delivered about 2.5 hours prior at 8 am. Items were time marked for discard. Discussed with PIC, that the croissants are PHFs unless there is a variance granted from the California Department of Public Health.

Quaternary Ammonia in the sanitizer bucket measured above the approved range of 200-400 ppm per the sanitizer's instructions. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

None of the refrigeration units had internal thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

In the back of house area, at the upright cooler, several PHFs measured above 41°F. (unopened pasteurized milk measured at 45°F, thai tea 51°F, blueberry syrup 43°F). The digital thermometer read out measured at 37°F. Per PIC, they receive milk deliveries every 2-3 days and was unsure about when the last delivery took place. Note: One layer of the racks was completely filled with milk, blocking the flow of air. Ambient air of the cooler measured at 47°F and after moving the milk around to allow space for airflow the ambient air dropped to 40°F. Unopened pasteurized dairy products can be stored at 45°F, no violation. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Thai Tea was moved to another cooler to rapidly cool. Different syrup varieties dropped to below 41°F after milk was reorganized. Syrups were labeled with today's date.