LITTLE SKY KITCHEN

Observed chili and soy sauce mixture set at the customer service counter without adequate protection. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Paper towels were unavailable at the hand washing sink closest to the food service line. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] The PIC placed a roll of paper towels at the handwashing station.

The lowest temperature at the salad cold plate unit measured at 44F and 48F at the warmest point. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

1. Measured one container of chili in the soup hot holding unit at 107F. The PIC stated the chili was placed in the unit approximately 3.5 hours prior. *Note: The soup unit was turned off 2. Measured one container of caesar salad dressing at the salad cold plate at 52F at the bottom portions of the container and 57F at the top portions of the bowl. The PIC stated the dressing was placed out approximately 3.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. 1. [COS] The chili was voluntarily discarded. See VC&D report. 2. [SA] A timer for 30 minutes was set for the caesar dressing to indicate a discard time 4 hours after removal from temperature control.

Observed the high temperature dish machine to be inoperable at the time of inspection. [CA] Maintain warewashing equipment in good repair.

Potentially hazardous foods at the front service line are subject to time rather than temperature but written procedures are not available. [CA] When using time as a public health control where food is subject to time rather than temperature, written procedures shall be available. Procedures shall state how food are tracked or time-marked for a maximum of 4 hours where it shall be discarded if not used. Provided copy of THPC handout.

Handwash sinks in the kitchen are equipped with a mixing valve and water temperature is measured at 118F. [CA] For handwash sinks equipped with a mixing valve where the water temperature is not readily adjustable - water temperature shall reach a maximum of 100 - 108F.

Lack of soap and paper towels for the handwash sink located by the dishwasher. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to readily wash their hands when required. [SA] Until soap and paper towels can be refilled - employees will use other handwash sink located within 10 ft from warewashing.

Drain lines from espresso machine extends into the floor sink behind the front counter. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

1) Food Safety Certificate for Manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Food handler cards for employees are not available. [CA] Employees that handle food or food contact equipment shall have a valid food handler card available within 30 days from their date of hire.

Lacking test strips to measure sanitizing method at the high temperature dishwasher. [CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Expired food handlers card. [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. Lack Food Safety Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.