GOLDEN KRUST

Observed, in front food service and main kitchen, wiping cloths stored in a sanitizer solution (Cl) at 0 ppm. C/A: Wiping cloths shall be stored in between use in a sanitizer solution of 50-100 ppm (Cl). COS: PIC changed sanitizer. Reading 50 ppm (Cl) for both buckets.

Observed cutting board on prep top cooler used for slicing and cutting food with stains and deep cuts/slits in board. C/A: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed several unmonitored TCS foods cold holding above 41F on push cart in main kitchen. C/A: 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: Discarded

Observed reach-in cooler's interior is heavily soiled with food residue (main kitchen). C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct within 72 hours.

Observed expired CFSM posted in facility. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. COS: PIC provided proof of CFSM class registration via email.

Observed containers of ginger, herbal purees in reach-in cooler (main kitchen) not in original packaging lack name labels. C/A: Label information shall include the common name of the food, or if there is no common name, an adequately descriptive identity statement. COS: EHS educated PIC on labeling requirements,

Observed two large containers of marinated kitchen sitting on pushcart cold holding above 41F. C/A: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: PIC placed the raw chicken back into the walk-in cooler.

Observed expired CFSM posted in facility. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

PIC cannot provide in a verifiable manner that all employees have been informed of their responsibility to report to their manager about their health and activities as it relates to food borne illnesses. C/A: Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: EHS will email employee red books to PIC.

Observed container of raw fish stored uncovered in the walk-in cooler (main kitchen). Observed containers of chopped yams and onions stored uncovered on bottom compartments of black push cart (main kitchen). C/A: Foods stored shall be covered to protect from overhead contamination. COS: Food covered

Observed containers of sauces in reach-in cooler (main kitchen) not in original packaging lack name labels. C/A: Label information shall include the common name of the food, or if there is no common name, an adequately descriptive identity statement.

Observed raw eggs stored above rte sauces in reach in cooler. Observed container of raw chicken stored directly on top of container of fish in walk in cooler (main kitchen). C/A: Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS: Food rearranged

Observed expired CFSM posted in facility. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed containers of sauces in reach-in cooler not in original packaging lack name labels. C/A: Label information shall include the common name of the food, or if there is no common name, an adequately descriptive identity statement.

Observed most current inspection report is not posted within public view. C/A: Ensure the current inspection report is posted at all times. Correct in 24 hours.

Observed curry chicken, and container of oxtails cold holding above 41F in walk-in cooler. (see temperature log). C/A: 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: Discarded

Observed two trays of jerk chicken in warmer cabinet hot holding below 135F. (See temperature log). C/A: 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 135F or above. COS: Discarded

Observed expired CFSM posted in facility. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed prepared food (oxtails, curry chicken, cooked penne pasta) not marked with date of preparation or date for disposal in walk-in cooler. C/A: 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. COS: Discarded

Observed most current inspection report is not posted within public view. C/A: Ensure the current inspection report is posted at all times

Observed chicken thighs and wings in warmer cabinet (main kitchen) hot holding below 135F. (See asterisks) C/A: 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 135F or above. COS: Discarded

Observed expired CFSM posted in facility. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Observed employee rinse off a shelled egg at hand sink in main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing.

Observed several knives with chipped blades on magnetic rack in main kitchen. C/A: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: durable, corrosion-resistant, and nonabsorbent. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: EHS informed PIC that knives shall not be used.