PALMETTO SUPERFOODS - LOS GATOS

Observed scoops stored in dry storage containers with handle in contact with food. [CA] Ensure scoops are stored in dry storage containers with the handle facing away from food or in a manner that does not cause contamination.

Observed wiping cloths stored in sanitizer bucket with limited amount of sanitizer. [CA] Ensure wiping cloths are stored in a sanitizer bucket and submerged in an applicable sanitizer.

Food handler cards were unavailable for review. [CA] Ensure employee food handler cards are maintained onsite for review.

2 door prep unit measured with ambient air temperature at 70F. [CA] Ensure 2 door prep unit is properly repaired and able to maintain potentially hazardous foods at 41F and below.

Observed cracks and crevices around shelving and FRP wall brackets by the warewash area. In the area above the mop sink, observed missing ceiling panel and openings around conduits/piping. [CA] Ensure all cracks, crevices, gaps, and holes are properly sealed to prevent access for and possible harborage of vermin.

At the front counter, measured ube puree, oat milk, coconut milk, and almond milk between 48F and 52F. Per operator, ube puree, oat milk, coconut milk, and almond milk removed from refrigeration 30 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Prepackaged shelf-stable potentially hazardous foods shall be refrigerated and held cold at 41F or below after opening package. [SA] Operator moved all food items to refrigeration to facilitate proper holding temperatures.

At the 3 compartment sink, measured quaternary ammonia sanitizer in the sanitizing compartment at 100 PPM. [CA] Ensure quaternary ammonia sanitizer used for manual sanitization is maintained at 200 PPM.

At the front counter, observed gaps between the built in refrigeration/equipment and the counter edges. [CA] Ensure gaps are sealed to prevent harborage of vermin.

Food safety manager's certificate was not posted within the facility and available for review. [CA] Ensure at least one valid food safety manager's certificate is available and posted within the facility for review. All other employees that conduct food preparation shall have a valid food handlers card. Keep copies of food safety manager certificates and food handler cards at the facility for review.

At the handwash station by the 3 compartment sink, observed hand soap dispenser was non-functioning. In the nearby front prep area, observed hand wash station stocked with hand soap and paper towels. [CA] Ensure all handwash stations are provided with hand soap and paper towels to allow for proper handwashing.