8730 45 Street NE · SADDLE RIDGE
31 mars 2026
PassA ready to use surface sanitizer was not provided anywhere in the kitchen or front service area during operation. , - Provide ready to use surface sanitizer (100 ppm chlorine) in all areas where open foods are handled.
*Repeating Violation*, , The dials on the front steam line were turned off and perishable foods were stored at room temp. cooked white rice measured 23C, cooked seasoned rice @ 27C, lentils @ 52C, cut vegetables in gravy @ 40C (all destroyed). Please ensure that steam tables are all turned on and only stored foods in steam table once steam table reaches at least 60C., , **March 31, 2026 - Burner units at service line were not turned on. Cooked rice and lentils were measured at 49C and 51C. Large pot of sweet and white rice in hallway was stored at room temp and measured 38.4C and 36.9C respectively (destroyed)., - Ensure hot high-risk foods are maintained at 60C or higher are all times.
*Repeat Violation*, , The paper towel dispensers for both hand sinks in the kitchen were empty. , - Please ensure hand washing sinks are properly stocked with soap and paper towels at all times., , **March 31, 2026 - Paper towel dispensers were empty. Operator restocked dispensers during inspection.
1. Food containers and food packages were stored directly on the floor in the walk-in cooler and bulk storage room respectively. , - Store food items and containers at least 6 inches off the floor and in a sanitary manner., , 2. Plates/bowls were used to scoop out food from pots., - Use proper utensils with handles and do not allow utensil handles to fall into/touch product.
Chlorine test strips were not available onsite to verify sanitizer concentration., - Acquire chlorine test strips.
*Ongoing Violation*, , 1. There were 8 food handlers working during time of inspection and no one had food safety training. Also, no one took responsibility of being in care and control of the kitchen. Please ensure that at least 1 person in care and control is working each shift and is certified in food safety., 2. Food handlers were lacking basic food safety and general sanitation knowledge. Please have all food handlers complete the AHS basic food safety course. There is no charge for this course., , **March 31, 2026 - Not one person in the kitchen was able to provide recognized food safety course certificate during time of inspection. There were still numerous new and outstanding violations observed. It is strongly recommended to have a few certified food handlers working each shift and for ALL volunteers to complete the AHS basic food safety course. There is no charge for the basic course.
Large utensils near the 2-comp sink were stored on the floor., - Please store at least 6 inches off the floor and in a sanitary manner.
Garbage bin in the back kitchen was full and overflowing., - Empty garbage bins regularly to prevent overflow.