la prep

1) Pastries containing spinach and feta cheese were displayed at room temperature without time tracking. The internal temperature of the pastry was 18.2C. Food handlers could not recall when pastries were removed from temperature control. , , These pastries were discarded. Keep perishable foods away from the temperature danger zone (4 to 60C) or limit storage at room temperature for a maximum of 2 hours with proper time tracking then discard remaining food products after the 2-hour period. , , 2) Chickpeas, goat cheese and deli meat in top refrigerated inserts measured 6.7C, 8,0C and 9.2C. Deli meat was stored above the fill line of the insert container., , Store perishable foods at 4C or less under refrigeration., , 3) Guacamole, sliced tomatoes and chicken on a food cart were stored without temperature control. Foods measured 16.8C, 18.2C, and 21.5C. , , These perishable foods were discarded., , 4) Kale in water and spinach were stored without temperature control on the food preparation table. These vegetables measured 23C. , , These vegetables were placed in a cooler during the inspection.

A food handler was observed cleaning a blender in the front hand sink., , The blender was taken to the 3-compartment sink for cleaning and sanitizing. , , Designate hand sinks for handwashing only.

The back hand sink was obstructed by a coffee brewer and boxes. , , Remove items that are obstructing the hand sink.

A backpack was stored on a baking sheet., , The backpack was placed on a coat hook during the inspection.

A knife was stored between the food preparation table and the wall. This gap was difficult to clean., , The knife was removed from the gap and taken to the dishwashing sinks. Store knives in an area that can be easily cleaned and sanitized.

Food debris was found on hard-to-reach areas of the food slicer., , Dissemble the equipment, clean and sanitize all parts thoroughly.

1) Quat sanitizer in a pail measured approximately 100 ppm., , 2) Quat sanitizer in a spray bottle measured 0 ppm., , 200 ppm quat sanitizer was prepared during the inspection.

1) Pastries containing spinach and feta cheese were displayed at room temperature. The internal temperature of the pastry was 23.3C. Staff could not recall the time when pastries were removed from the oven. , , These pastries were discarded. Keep perishable foods away from the temperature danger zone (4 to 60C)., , 2) A jug of milk and peeled banana in the undercounter cooler measured 6.5C and 7.7C., , 3) Feta cheese, quinoa and sauté mushrooms in top refrigerated inserts measured between 6.3C to 8.6C. , , 4) Liquid egg mixture in the sandwich cooler measured 7C., , 5) Mozzarella cheese and cheddar cheese measured 7.8C and 8.2C in the cooler next to the back hand sink., , Store perishable foods at 4C or less under refrigeration.

A spoon was stored flat on sunflower seeds., , Store utensils in a manner that prevents the handles from coming into contact with food.

The drawer below the toaster had untreated wood on the handle. The handle was sticky., , Seal untreated wood so that it is smooth, non-absorbent to moisture and easy to clean.

Food debris was found on hard-to-reach areas of the food slicer., , Dissemble the equipment, clean and sanitize all parts thoroughly.

Quat sanitizer in a spray bottle measured 0 ppm., , 200 ppm quat sanitizer was prepared during the inspection.

1) Pastries containing spinach and feta cheese were displayed at room temperature. The internal temperature of the pastry was 19.5C., , These pastries were discarded. Keep perishable foods away from the temperature danger zone (4 to 60C)., , 2) Peeled banana, guacamole and 1% milk in the undercounter cooler measured between 6.7 to 8.8C., , 3) Feta cheese, sweet potatoes and chickpeas in top refrigerated inserts measured between 6.4 to 7.2C. Some foods were filled past the maximum fill line of insert containers., , 4) The following temperatures were taken from the sandwich cooler., Kimchi grilled cheese - 12C, Chicken and brie - 11.7C, Cuben - 9C, Fig and goat cheese - 7.6C, Mushroom Banh Mi - 8.6C, The air vent in this cooler was blocked by food and food wrappers., , 5) Corn beef and sweet potatoes in the back double door cooler measured 6.8C and 7.3C., , 6) The following temperatures were taken from the Coca Cola cooler., Yogurt - 10.5C, Chicken bacon - 12C, Habanero chicken shawarma - 13.4C, Turkey sandwich 14.3C, , 7) Chocolate milk, white milk, boiled egg and marble cheese in the self-serve cooler measured between 12 to 14C. , , Repair the coolers. Store perishable foods at 4C or less under refrigeration., , Foods discarded during this inspection.

The level of sanitizer in the dishwashing sink was too low for food equipment to be submerged., , Sanitizer was added to the sink until food equipment was submerged.

Cardboard boxes on the shelf were stored in a manner that obstructed access to the back kitchen hand sink., , Cardboard boxes on the shelf were reorganized so that the path towards the hand sink was not blocked.

Quat sanitizer test strips were discolored and had water damage. , , New test strips were obtained from another food establishment during the inspection.

The drawer below the toaster had untreated wood on the handle. The handle was sticky., , Seal untreated wood so that it is smooth, non-absorbent to moisture and easy to clean.

1) Food debris was found on hard-to-reach areas of the food slicer., , Dissemble the equipment, clean and sanitize all parts thoroughly., , 2) There was mould in the ice machine., , Empty, clean and sanitize the ice machine.

The switch protector for the food slicer was damaged. The cover appeared unclean., , The cover was removed and discarded during the inspection., , Suggest replacing the cover to prevent accidental operation.

The cupboard under the front hand sink was unclean., , Clean the cupboard.