Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces).Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.Single service items reused, improperly stored, dispensed, not used when required.No violation noted during this evaluation. This establishment received a ''B'' rating and there are approximately 54 seats in this facility.įood Managers Training Certifications: James King expires May 2016, Romeo Pineda expires April 2016 Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans.Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred.Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs.In use food dispensing utensils improperly stored.Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.

Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures.Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked).Non food contact surfaces of equipment not clean.

Kitchen kabaret east hills