Kickin Bites

Observed several TCS food items cold holding at temperatures greater than 41*F in the prep top cooler in the main kitchen (See Temp Log). 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. Food items were placed in the walk-in cooler for cooling (See Temp Log).

Observed several food items cold holding at temperatures greater than 41*F (see temp log). 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. PIC voluntarily discarded all food items.

Observed prep top coolers in the front food service area not working properly. Observed prep top coolers reading at temperatures greater than 41*F. 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.

Observed several metal and plastic food containers wet-stacked on the rack next to the 3-compartment sink in the main kitchen. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Person in Charge rearranged food containers to properly air-dry.

Observed cleaning rag stored in the handwashing sink in the front food service area at the beginning of inspection. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed cleaning rag from handwashing sink.

Observed single-use plastic cup reused as a scoop in the salt container on the dry storage rack across from the walk-in cooler. Single-service and single-use articles may not be reused. Person in charge discarded single-use article.

Observed reach-in cooler in the front food service area with residue/food debris build-up on the inside bottom shelf. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Food employee began cleaning the reach-in cooler.

Observed several food items cold holding at temperatures greater than 41F (see temp log). 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. Food items were cooled down to temperatures less than 41F by using the walk-in freezer. Shredded cheese and arugula were discarded voluntarily.

Observed handwashing cleanser dispenser not working in both the front food service area and the main kitchen area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Person in charge placed hand cleanser at each hand sink.

Observed prep top coolers in the front food service area not working properly. Observed prep top coolers reading at temperatures greater than 41*F. 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. Must correct violation within 10 calendar days.

Observed personal cup stored on the prep top table in the main kitchen. Observed personal cell phone stored on dry storage rack in the main kitchen area. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Food employees moved personal items to designated area.

Observed several food items cold holding at temperatures greater than 41F (see temp log). 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. Food items were cooled down to temperatures less than 41F by using the walk-in freezer.

Observed several food items cold holding at temperatures greater than 41F (see temp log). 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. Shrimp and salmon were discarded. Chipotle chicken, pasta salad, and grilled chicken were cooled down to temperatures less than 41F.

Observed containers holding sugar, water oil, and soy sauce not labeled. 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 labeled containers.

Observed soiled dishes stored in vegetable sink. Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only. Person in charge removed dishes.