FRESH ONE KITCHEN

OBSERVED YELLOW CHEMICAL IN WORKING SPRAY BOTTLE ON SHELF ABOVE 3-COMPARTMENT SINK IN MAIN KITCHEN WITH NO COMMON NAME LABEL

C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material

COS: PIC WROTE "BLEACH" ON THE BOTTLE

OBSERVED WIPING CLOTHS STORED IN BUCKETS OF SANITIZER IN FRONT FOOD SERVICE AREA AND MAIN KITCHEN NOT MAINTAINED AT THE PROPER CONCENTRATION FOR QUAT SANITIZER

C/A: QUAT SANITIZER SOLUTION SHALL BE MAINTAINED BETWEEN 200PPM-400PPM

COS: SANITIZER BUCKETS RE-MADE WITHIN RANGE

OBSERVED SEVERAL METAL PANS STORED STACKED WHILE WET ON RACKS NEAR 3-COMPARTMENT SINK IN MAIN KITCHEN

C/A: AFTER SANITIZING, DISHES/EQUIPMENT SHALL BE ALLOWED TO AIR DRY

Observed cold holding TCS foods such as raw steak, cooked brussel sprouts, and a tomato/cucumber mix holding above 41F in the reach-in cooler located in the front food service area. C/A: cold holding time/temperature controlled for safety food (TCS) shall be maintained at 41F or below. COS: items discarded

Observed utensils that were held in between uses in stagnant water with a temperature of 79F. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: water discarded and utensils placed in water 135F

Observed several metal pans being wet stacked on a shelf in the ware washing area. C/A: after sanitizing dishes shall be allowed to air dry before storing them as clean

Observed no hot water for the hand sink in the main kitchen; only cold water was available.
C/A:A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF.

EHS will follow up within 3 days to check the hot water status of the main kitchen hand sink.