Improper Holding Temp of PHF (60F-120F), (50F-59F)
a) The potentially hazardous foods were measured at the following temperatures: The front counter 2 door recorded tomato bits and salsa 56F.
The person in charge stated that the food had been held for *an undetermined amount of time.
The violation was corrected by an employee discarding the food. See Voluntary Condemnation and Destruction (VC&D) form. Maintain the temperature of potentially hazardous foods at or below 41°F or at or above 135°F.
b) The following foods were measured at the following temperatures: The refried beans on the steam table were recorded 113-116F. Discontinue this practice. Heat this product on the stove to 165F prior to placement on the steam table.
Maintain the temperature of potentially hazardous foods at or below 41°F or at or above 135°F.
Corrective Action Taken: The cook was told to pull the product and reheat it on the stove to 165F.
Lack of/Unsanitary/Condition Walls/Floors/Ceilings
Clean the spillage off the floor below the cook's line equipment.
Signs/Labels/Menu Board/Trans Fat-Missing/Incorrect/Lack of Food Handler Card
The Person-In-Charge stated that not all of the food handlers possess a California Food Handler Card. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid for three years from the date of issuance, regardless of whether the food handler changes employers during that period. (Certified Food Managers are exempted from this requirement.) Two diplomas have expired.
Facility not Fully Enclosed/Open Door/Air Curtain
a) Maintain the open back door closed at all times.
b) Repair all broken window screens so that the facility is fully enclosed.
Improper Food Storage/Receiving
Discard original food containers once empty. Do not re-use them. Provide NSF commercial food containers for food storage.
a) Remove the unapproved duct tape from the bottom right door on the line 2 door reach-in. Replace all worn, broken gaskets.
b) Clean the gaskets on the line 2 door to remove the old food residue.
c) Elevate supplies 6" up off the floor onto approved shelving, not overturned milk crates.
Inoperable/Lack of Food Thermometer
Place a thermometer in the flan 1 door reach-in near the door.