KALE ME CRAZY

Observed time/temperature control for safety (TCS) foods improperly cold held above 41°F. Cabbage, boiled eggs, chicken, and deli turkey were observed at temperatures exceeding 41°F.

Except during preparation, cooking, cooling, or when time is used as a public health control, TCS foods must be maintained at 41°F or below.

Corrective Action: Affected TCS foods were voluntarily discarded.

Observed in-use utensils improperly stored in standing water below 135°F. Utensils used for smoothies were stored in standing water at a temperature below 135°F. Utensils were removed and properly washed and sanitized during the inspection.

Corrective Action: In-use utensils may be stored in a container of water only if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency in accordance with DPH Rule 511-6-1-.05(7)(b)3(vi).

Equipment and utensils were not properly air-dried. Clean equipment and utensils were observed stacked while still wet on storage shelving.

After cleaning and sanitizing, equipment and utensils must be allowed to air-dry or adequately drain before use. Equipment was removed from the shelving and placed individually at the three-compartment sink to allow for proper air-drying.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed Tuna salad, raw tuna, smoked salmon, boiled eggs, and deli Turkey and chicken cold holding above 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. TCS foods were voluntarily discarded.

Upon arrival and throughout inspection, No person in charge designated. Discussed with employee, There must be a person in charge on the premises of the food service establishment at all times.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed utensils used for smoothies stored in standing water at a temperature below 135F. Utensils were removed from standing water and washed and sanitized. CA: 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).

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed Tuna salad, cheese, boiled eggs, and deli Turkey cold holding above 41F. Discussed with employee Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. TCS foods were placed on ice to rapidly cool

Upon arrival and throughout inspection, No person in charge designated. Discussed with employee, There must be a person in charge on the premises of the food service establishment at all times.

Observed employee chewing gum while preparing food orders. Discussed with employee Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. employee discarded gum