Karna - Events

Initially, operator was using a disinfectant that was not food safe approved.

Inspector Hepp observed food handler handling raw meat products and then immediately handle ready to eat food products without washing hands and changing gloves. This is a cross-contamination risk., , Additionally, observed food handlers handling cash and then engage in food handling without washing hands. Best practice is to have dedicated non-food handlers (cashiers), and dedicated food handlers. Please ensure food handlers are aware of the importance of cross contamination and handwashing.

Observed a large pot of noodle dish stored on the ground without temperature control. Noted that all perishable food must be either kept below 4C or above 60C. It is not acceptable to not have temperature control., Operators moved the food product (measured at 47C) to the chaffing dishes., , Operator did not initially have a thermometer but was able to get one. Please ensure you monitor temperatures of perishable food items.

The handwash station needs to be readily available to food handlers and must be stocked with liquid soap and paper towels. The station was off to the side and not conducive to encourage food handling. , , Initially the operator did not have hand soap but was able to secure hand soap.