SAN FRANCISCO BANQUET HALL AND RESTAURANT

Observed dishes washed in the dishwasher at 0 PPM chlorine. Employee washing and rinsing dishes. CA: Dishes must be sanitized at 50 to 100ppm chlorine or 200-400 ppm quaternary ammonia. COS: Three compartment sink set up to wash, rinse, and sanitize dishes with 200PPM quaternary ammonia.

Observed the roof/shield inside of the ice machine and internal soda dispenser nozzles with a build up of black mold in the bar. CA: Food contact surfaces must be maintained clean to sight and touch. COS: Ice removed from machine. Surfaces washed and sanitized.

OBSERVED TWO LARGE CONTAINERS OF BEANS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: BEANS WERE DISCARDED

Observed employee handle soiled equipment wash/rinse hands for less than 5 seconds with no soap before continuing food prep

CA food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P

2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

COS employee washed hands using proper procedure

Observed raw chicken stored above RTE tortillas and in direct contact with cooked chicken in freezer

CA Raw animal proteins and RTE food shall be stored properly according to minimum cook temperatures

COS food rearranged

Observed employee, with gloved hands, handle soiled equipment and continue to prepare food without removing gloves and washing hands

CA If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

COS employee removed gloves and washed hands

Observed employee wash and rinse equipment without sanitizing

CA food contact surfaces/equipment shall be washed rinsed and sanitized

COS equipment placed back in warewashing to be washed rinsed and sanitized

OBSERVED EMPLOYEE, WITH GLOVED HANDS, HANDLE SOILED EQUIPMENT, CLEAN/RINSE OUT SOILED SINK WITH GLOVED HANDS, USE PAPER TOWELS TO WIPE OFF GLOVES AND PROCEED TO CUT/PREP VEGETABLES

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:

(i) After handling soiled equipment or utensils; (ii) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (iii) Before donning gloves to initiate a task that involves working with food; and (iv) After engaging in other activities that contaminate the hands.

COS: PIC INSTRUCTED EMPLOYEE TO REMOVE GLOVES, WASH HANDS, REGLOVE AND VEGETABLES WERE DISCARDED

OBSERVED PORK AT (90F) THAWING UNDER RUNNING WATER BEING MAINTAINED AT 78F

C/A: Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

COS: MEAT WAS IMMEDIATELY COOKED

OBSERVED EMPLOYEE PUT HAIR INTO A PONYTAIL NEAR 3-COMPARTMENT SINK IN MAIN KITCHEN, SCRUB SOILED 3-COMPTARTMENT SINK AND HANDLE CLEAN EQUIPMENT. EMPLOYEE THEN PROCEEDED TO STIR SALSA, USE FINGER TO TASTE SALSA FROM LADEL AND PLACE UTENSIL BACK INTO SALSA ALL WITHOUT WASHING HANDS AT ANY POINT IN THE PROCESS

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:

(1) After touching bare human body parts other than clean hands and clean, exposed arms; (2) After handling soiled equipment or utensils; (3) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (4) After engaging in other activities that contaminate the hands.

C/A: SALSA WAS DISCARDED AND PIC INSTRUCTED EMPLOYEE TO PROPERLY WASH HANDS

OBSERVED ALL TCS FOODS IN WIC COLD HOLDING ABOVE 41F. OBSERVED BEEF COLD HOLDING ABOVE 41F ON COUNTER AT PREP SINK.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOOD DISCARDED

OBSERVED BEANS, COOKED CACTUS, AND COOKED MIXED VEGETABLES HOT HOLDING ON COUNTER IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: ALL FOOD DISCARDED

OBSERVED WIC UNABLE TO SUFFICIENTLY COLD HOLD TCS FOODS AT 41F OR BELOW

C/A: Equipment for cold holding food, shall be sufficient in number and capacity to provide proper food temperatures at 41F or below

COS: ALL TCS FOODS WERE REMOVED FROM WIC AND PIC UNDERSTANDS THAT NO TCS FOODS CAN BE HELD IN WIC UNTIL IT IS SERVICED AND ABLE TO HOLD AN AMBIENT TEMPERATURE OF 41F OR BELOW

OBSERVED PACKAGED TORTILLA SHELLS, HEADS OF LETTUCE AND SHREDS OF LETTUCE, GALLON OF MILK, FLAVORED WATER CONTAINER, AND QUESO IN DIRECT CONTACT WITH WATER LEAKING FROM CONDENSING UNIT IN WIC. OBSERVED PLASTIC GROCERY BAGS BEING USED TO STORE FOOD.

C/A: Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water; Only approved materials shall be used to store food to prevent contamination

COS: ALL FOOD DISCARDED

OBSERVED RAW CHICKEN STORED IMPROPERLY BEHIND RAW BEEF IN COOLER DRAWERS UNDER GRILL IN MAIN KITCHEN

C/A: RAW ANIMAL PRODUCTS SHALL BE STORED IN A MANNER THAT PREVENTS CONTAMINATION

COS: FOOD RE-ARRANGED

OBSERVED BEEF ASADA, TONGUE, AND CHORIZO COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN

C/A: ALL TCS FOOD COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED TONGUE STORED ON COUNTER HOT HOLDING BELOW 135F IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: TONGUE REHEATED TO 185F @ 11:18AM

OBSERVED COOKED VEGETABLES NOT COOLING AT THE PROPER RATE FROM COUNTER TO REACH IN FREEZER

C/A: TCS FOODS SHALL COOL AT A RATE THAT ENSURES THEY REACH 41F IN 4 HRS

COS: FOOD UNCOVERED TO HELP COOLING PROCESS