Kale Me Crazy

In-use utensils: properly stored — Inspector Note: Observed in-use utensils improperly stored in standing water below 135°F. Utensils used for smoothies were stored in standing water at a temperature below 135°F. Utensils were removed and properly washed and sanitized during the inspection. Corrective Action: In-use utensils may be stored in a container of water only if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency in accordance with DPH Rule 511-6-1-.05(7)(b)3(vi).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Equipment and utensils were not properly air-dried. Clean equipment and utensils were observed stacked while still wet on storage shelving. After cleaning and sanitizing, equipment and utensils must be allowed to air-dry or adequately drain before use. Equipment was removed from the shelving and placed individually at the three-compartment sink to allow for proper air-drying.

Proper cold holding temperatures — Inspector Note: Observed time/temperature control for safety (TCS) foods improperly cold held above 41°F. Cabbage, boiled eggs, chicken, and deli turkey were observed at temperatures exceeding 41°F. Except during preparation, cooking, cooling, or when time is used as a public health control, TCS foods must be maintained at 41°F or below. Corrective Action: Affected TCS foods were voluntarily discarded.