MENDOCINO FARMS

Guava lemonade, Passionfruit tea, and Lemonade observed to have been bottled with facility and kept in grab n go cooler. Packaging missing ingredients, quantity, and the location beverage was packaged [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.

Insert portion of salad prep cooler by register measured to have: -Cut tomatoes at 43F -Sliced chicken at 46F -Salad dressing at 42F -Halved cherry tomatoes at 44F Per operator PHFs were stocked at 11:00AM for lunch service and is on ice. Dry ice observed to be below inset. PHFs in reach in portion measured to be 41F. [CA] For ice baths, add enough ice and cold water to surround the side of the containers of PHFs to sufficient cool PHFs. Keep PHFs at 41F and below for cold holding. [COS] Operator shall put food on TPHC and will use same schedule at tong cleaning schedules. Per operator work order has already been requested to repair cooler.

Chlorine in upright dishwasher measured to be over 200ppm. [CA] Maintain chlorine in upright dishwasher between 50ppm and 100ppm.

Handwash sink in back area by warewashing area observed to be missing soap. Other handwash sinks available in prep area and back area. [CA] Keep handwash sink stocked with soap and paper towels at all times.[COS] Sink was restocked with paper towels.

Wiping cloth measured to be 0ppm quat ammonia. [CA] Keep wiping cloth in sanitizer solution (200ppm quat ammonia or 100ppm chlorine).

Salad dressing in salad prep cooler measured to be: -Sriracha mayo at 47F -Caesar dressing at 47F Other PHFs in prep cooler measured to be 41F or below. Temperature logs observed to show salad dressing were 41F and below about 3 hours prior. [CA] Keep PHFs at 41F and below for cold holding. [COS] Dressings were VC&D and replaced.

Dishwasher observed handling clean dishes after handling dirty dishes without washing hands. [CA] Wash hands prior to handling clean utensils. Hands shall be washed with soap and warm water and then dried with a disposable paper towel. [COS] Employee washed his hands with soap and warm water.

Salad prep cooler towards the start of cookline observed to have all food on ice. Per employee prep cooler is broken and all items on cooler is held on ice during operational hours and unit is emptied at the end of the day. PHFs measured to be 41F and below(see measured observastions). Ambient temperature of unit measured to be 45F. [CA] Refrigeration units shall be maintained such that they keep PHFs at 41F and below.

One food handler cards observed to be expired. [CA] Ensure all employees have valid food handler cards for duration of employment.