TRUE FOOD KITCHEN

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had employees read, sign and date the back of one form. Corrective Action Taken

Basic - Stored food not covered. Observed three urns of uncovered brewed tea being served.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-04-03: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went to back of kitchen to handle pan then direct contact with cooked onions, no gloves changed or hand wash. Operator advised to change gloves and hand wash as needed to reduce cross contamination.

Basic - In-use utensil stored in sanitizer between uses. In use tongs on cook line stored in sanitizer bucket with sanitizer solution and wiping cloth. Operator removed and placed tongs in ware washing area. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, tongs and spatulas and ladles stored in water at 115F. Operator removed utensils and pan and placed in dish washing area. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados cut for service with no washing prior. Operator removed cut avocados and advised prep employee to wash avocados prior to cutting. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Found above hand wash sink at end of cook line. To go containers inverted for proper storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of pans in dish area. Operator moved to rewash and dry properly.Corrective Action Taken Corrective Action Taken

Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Observed fork stored food contact surface up. Operator moved to wash and store properly. Corrected On-Site

Basic - Sanitizing solution stored on the floor. Observed sanitizer stored on floor. Operator moved for proper storage. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher work with dirty dishes then touch clean. Operator educated employee on proper hand washing and rewashed dishes. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance. Operator cleaned machine. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator moved tongs. . Repeat 3-31-2023 Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife under cutting board. Operator moved for proper storage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on handles of equipment. Operator moved tongs for proper storage. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touching dirty dishes and then touching clean with no hand wash. Operator corrected dishwasher rewashed dishes.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over whole muscle beef. Operator moved for proper storage. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior with a black/green mold-like substance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above prep table. Operator moved for proper storage. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice scoops in water less than 135F. Instructed operator on proper storage and operator removed for cleaning and correct storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked quinoa in cooler drawers on cook line. Operator moved for correct storage. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in back prep area. Operator provided paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black/green mold-like substance in the top part of the ice machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic pans in storage area across from ice machine.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment handles. Operator moved for correct storage. Repeat 12/15/2021. Corrected On-Site Repeat Violation

High Priority - Spray hose at mop sink lower than flood rim of sink.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160°F on plate surface. Operator called technician. Corrective Action Taken

Intermediate - No hot running water at left side faucet at three-compartment sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at handwash sink basin at end of cookline nearest beverage/wait station reaching 85°F (waited 3 minutes).

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with gray-like substance inside cabinet under ice bin in beverage/wait station.