GOLDEN KRUST BAKERY & GRILL

Observed metal pans of cow foot, tripe&beans, stew peas and steamed vegetables and several other TCS items being stored inside walk in cooler not colding holding at 41 or below. (see temp log). CA: 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 (5°C) or below or 135°F (57°C) or above. COS: Food was relocated to RIC PIC stated that she normally does the cooling of foods but today someone else did it.

Observed Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing 0PPM. CA: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), nd be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instruction. COS: water after corrections 300PPM.

Observed shelving in the walk in cooler and other Reach-in-coolers unclean to sight and touch with leftover food debris and buildup. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to clean shelving more frequently to avoid buildup and leftover food debris.

Observed salt fish and cooked pasta noodles being stored inside a large plastic tubs in the walk in cooler not cold holding at 41F or below. Ca: Time/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 (5°C) or below. COS Salt fish and cooked pasta noodles are voluntarily discarded.

Observed multiple TCS foods (see temperature log) being stored at the steam table not hot holding at 135F or above at the time of inspection. Ca: Time/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 (5°C) or below or 135°F (57°C) or above. COS TCS foods are reheated to 165F or above.

Observed curry chicken improperly warming in the Hot Logix warmer. COS curry chicken is relocated to the oven to be reheated to 165F or higher.

Observed four cans of expired (09/10/22) peaches being stored for use. COS PIC places four cans of peaches separate from restaurant food. PIC said that she would contact delivery company.

Handle of scoop is buried in sugar at the time of the inspection. COS scoop is repositioned for handle to be upright in sugar.

Observed food handler with gloved hands put a trash bag on a rolling trash container then handle cabbage. Advised PIC that after engaging in other activities that contaminate the hands food handlers 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. COS food handler removes gloves and washes her hands.

Observed salt fish being stored inside a large tub in the walk in cooler not cold holding at 41F or below. Salt fish is voluntarily discarded.

Hand sink nearest the ice machine in the main kitchen is blocked by rolling cart at the time of the inspection.

Hot water is not available and/or extremely delayed at the hand sinks in the front food service area. Advised PIC to have the hot water restored and/or repaired to reach a temperature of at least 100ºF (38ºC).

Observed rolling cart being stored in the walk in cooler storing rolled dough unclean to sight and touch with black debris and buildup.

Observed shelving in the walk in cooler unclean to sight and touch with leftover food debris and buildup. Advised PIC to clean shelving more frequently to avoid buildup and leftover food debris.

Observed floors near the three compartment sink and near the cook area unclean to sight and touch with leftover food debris and excess water.