NATUURLIK

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at grill cooked veggies 99f, cooked rice 117-134. Per operator food held out of temperature for less than four hours. Observed water level low in pan for rice. Observed cooked veggies being held without any temperature control. Operator added more water and reheated food to 165f or higher. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beans 117f at 11:40 to 108f at 12:10 (cooling since 11:00). Observed cooling covered. At this current rate of cooling food will not reach 70f within 2 hours. Operator removed lid and placed into refrigerator. Corrective Action Taken

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed from self-serve fridge spinach and kale drink not bearing a warning label. Operator labeled spinach and kale. Corrected On-Site

Intermediate - Spray bottle containing bleach not labeled at dish washing area. Operator labeled. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line stored on grill utensils stored in standing water of 109f. Operator added more heat. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed packaged self serve juice inside self serving fridge missing address.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Maytag refrigeration ; beans and rice (51F); chickpea sauce (48F). Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Maytag refrigeration ; beans and rice (51F); chickpea sauce (48F). Per operator food not prepared or portioned today. Food held in unit more than four hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (113F - Hot Holding) at fryer. Observed food sitting above fryer. Food out of temperature for less than 2 hours. Operator placed back into fryer to reheat to 165F. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at dishwashing area. Operator labeled degreaser. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Date missing for juice prepared on site. Operator labeled. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rinse hands with gloves hands then proceed to hand vegetables. Discussed with operator, employee removed gloves, washed hands and put on new gloves

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Packaged fresh juice for customer self service at dining room reach in cooler

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink tested at 50ppm. Manufacturers instructions state 200-400ppm. Operator remade at 400ppm Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed at cooked curry Jack fruit dates 12-1. Operator states item was prepared and frozen. Discussed proper date marking with operator. Operator date marked Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 52° in flip top reach in cooler being held less than four hours. Operator moved to bottom acceptable shelf . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 61°, batter with cut tomatoes 54° in kitchen being held less than four hours. Operator moved food to reach in cooler. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked jackfruit, sauce, quinoa, vegan fish, vegan burger in reach in cooler.