KPA RESTAURANT BAKERY BANQUET HALL AND CATERING INC

Violations (8)

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began preparing vegetables without washing hands. Advised Operator of proper hand washing requirements.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began preparing vegetables without washing hands. Advised Operator of proper hand washing requirements. **Warning**

  High Priority

• 08A-02-6Critical

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic portioned bags of raw chicken stored over cooked vegetables. Advised Operator to store raw below ready to eat.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic portioned bags of raw chicken stored over cooked vegetables. Advised Operator to store raw below ready to eat. **Warning**

  High Priority

• 08A-17-6Critical

  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; plastic portioned bag of raw chicken stored over raw fish. Advised Operator of proper storage/separation of raw animal food.

  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer; plastic portioned bag of raw chicken stored over raw fish. Advised Operator of proper storage/separation of raw animal food. **Warning**

  High Priority

• 11-26-1Corrected on site

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided reporting agreement. Operator informed employee during inspection.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided reporting agreement. Operator informed employee during inspection. **Corrected On-Site** **Warning**

  Intermediate

• 31B-03-4Corrected on site

  No soap provided at kitchen hand wash sink. Operator provided soap.

  Intermediate - No soap provided at kitchen hand wash sink. Operator provided soap. **Corrected On-Site** **Warning**

  Intermediate

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler; cooked rice, cooked beans, cooked turkey no date marked. Operator stated prepared onsite and held for 2 days, advised Operator of date marking requirements.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler; cooked rice, cooked beans, cooked turkey no date marked. Operator stated prepared onsite and held for 2 days, advised Operator of date marking requirements. **Warning**

  Intermediate

• 08B-38-4

  Food stored on floor. Unwashed produce stored on floor of walk-in cooler. Advised Operator to store food at least 6 inches off floor.

  Basic - Food stored on floor. Unwashed produce stored on floor of walk-in cooler. Advised Operator to store food at least 6 inches off floor. **Warning**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; tomatoes (65F - Ambient Cooling 9:10/69F 9:50); cut lettuce (72F - Ambient Cooling 9:10/74F 9:50). Operator stated items cut 1 hour prior, at this rate will not reach 41F within 4 hours, moved to reach in cooler to facilitate faster cooling.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; tomatoes (65F - Ambient Cooling 9:10/69F 9:50); cut lettuce (72F - Ambient Cooling 9:10/74F 9:50). Operator stated items cut 1 hour prior, at this rate will not reach 41F within 4 hours, moved to reach in cooler to facilitate faster cooling. **Corrective Action Taken** **Warning**

  Intermediate