KarmaNutra LLC

Observed that there was debris buildup on the can opener blade.511-6-1.05 (7) (a) (1) Equipment food contact surfaces shall be clean to sight and touch.COS

Observed prep top cooler ambient air at 48 F, avocado at 49 F, and reach in cooler ambient air (47) in the back room, 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 (5°C). PIC discarded all TCS items in the reach in cooler. PIC will place a work order to repair cooler.

Observed mildew like/biological growth build up on cutting boards and prep top counter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up.

Observed multiple TCS food items (shredded red cabbage, kale, chickpeas, hummus)that were date marked incorrectly. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC discarded all items.

Observed several squeeze cooking bottles not labeled with their common names. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC labeled cooking bottles.

Observed an employee prepping smoothie with no hair restraints or hair nets. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. I provided hair net to employee.

Observed ice buildup and frozen fruit on the bottom and sides of RI freezer. Observed dirt and food buildup on the floor of the dry storage make table RI cooler and on the floor of the large RI cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have all NFC surfaces cleaned.

Observed strawberries and finger carrot stored in prep top cooler with mold-like growth. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. PIC discarded foods.

Observed kale (57), red cabbage (45), and reach in cooler ambient air (57) in the back room, 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 (5°C). PIC discarded all TCS items in the reach in cooler. PIC will place a work order to repair cooler.

Observed multiple TCS food items (shredded red cabbage, kale, chickpeas, hummus)that were date marked incorrectly. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC discarded all items.

Observed several squeeze cooking bottles not labeled with their common names. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC labelled cooking bottles.