GOLDEN KRUST

8-2B: .07(6)(b)Observed two containers of sanitizer not labeled "sanitizer".// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: The two containers of sanitizer were labeled. Violation corrected.//

2-2B: .03(5)(j)1&2Employee water bottles (opened) with twist off tops stored over foods/dry goods/etc. in the facility. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The person in charge discarded the opened bottles.

8-2B: .07(6)(g)in-use quat sanitizer at the dish pit area observed with a concentration >500 ppm and spray bottle in use sanitizer being used to sanitize tables observed with a concentration >200 ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizers were re-mixed to proper levels prior to use.

2-2B: .03(5)(j)1&2Multiple employee drinks (open water bottles with twist tops & canned energy drink that was opened) stored over foods/on prep tables in the kitchen area/walk in cooler. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The person in charge discarded the open drinks.

4-2B: .05(7)(a)1The ice machine was observed with black mold like substances in the upper ice bin area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The facility cleaned the machine during the inspection.

6-1B: .04(6)(f)Observed various TCS (Time/temperature control for Safety) foods inside hot holding cabinet below 135 deg F. See temperature observations above. Hot holding cabinet turned set at level 1. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC reheated various TCS foods to 165 deg F. PIC turned up hot holding cabinets turned up to level 6.

6-1C: .04(6)(d)Observed cooked TCS foods (brown sauce, oxtail) that did not cool at a fast enough rate 135 deg F -> 70 deg F within 2 hours. See temperature logs above. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Mentioned items relocated into walk in freezer with lids uncovered to rapidly cool.

11A: .04(6)(e)Mentioned cooked brown sauce and cooked oxtail cooling in deep covered containers. Cool cooked using approved methods as listed to ensure product actively cools. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)

2-2D: .06(2)(o)//Observed a cloth rag stored inside a hand sink.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: //Cloth rag was removed from the hand sink.//

2-2D: .07(3)(a)//Observed a hand sink without hand soap.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: //Hand soap was provided to the hand sink.//

4-2B: .05(7)(a)1Observed ice machine with black mold-like substance on the interior bin walls and upper top part. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

14A: .04(4)(k)Observed multiple utensils stored in standing water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: //Utensils were removed from the water, washed, and sanitized.//