SAFFRON

Observed several time/temperature control for safety foods in prep top cooler and reach-in cooler temping above 41°F. See Temperature Observations. 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. Person in charge discarded food items.

Observed prep top cooler and reach-in cooler not able to keep proper cold holding temperatures. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Priority foundation items must be corrected within 10 calendar days of inspection.

Observed sauce and shredded cabbage in reach-in cooler stored uncovered. Observed potato/cheese balls, mixed vegetables, and sweet sauce stored uncovered in reach-in freezer. Except as specified under paragraph 2 of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge covered all food items. Person in charge covered all food items.

Observed containers with sugar, chicken marsala spice, salt, and curry spices in main kitchen area stored without common name on food container. Observed container of curry spice in dry storage area without common name on food container. 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. Person in charge place common food name on all containers.

Observed tomato puree cans, soybean oil, container of soy sauce, and vegetable oil stored on floor in storage area located next to bathrooms. Except as specified in paragraphs 2. and 3. of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Person in charge placed food items on shelving 6 inches above the floor.

Observed food employee preparing vegetables without proper hair restraints. 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. Food employee put on hair restraint.

Observed facility lacking certified food safety manager. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the foodservice establishment during all hours of operation as specified within paragraph (d) of this subsection. Priority foundation item must be corrected within 10 calendar days.

Observed chopped cauliflower, vegetable soup, and chopped onions stored in reach-in cooler in main kitchen stored uncovered. Observed frozen cooked eggplant, frozen cooked spinach, frozen cooked boneless chicken, and frozen cut green beans stored in walk-in freezer uncovered. Except as specified under paragraph 2 of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge covered all food items.

Observed bag of rice, bucket of msg, and bag of flour stored on floor of dry storage area in main kitchen. Except as specified in paragraphs 2. and 3. of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Person in charge placed food items on shelving 6 inches above the floor.

Observed handwashing sinks in front food area and main kitchen area lacking handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Person in charge placed handwashing signage above each handwashing sink.

Observed two containers of rice stored in walk-in cooler cold holding at temperatures greater than 41 degrees Fahrenheit. 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. Person in charge discarded food items.

Observed several containers located in the bottom of the prep-top cooler, walk-in cooler, reach-in freezer holding TCS foods not date marked. 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. Person in chare date marked food items.