Redwood Palace
6735 Highway 254, Miranda
Wednesday, Aug. 14, 2019 (4 violations)
Routine Inspection
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: No paper towels at kitchen handwashing sink. Facility was out of bulk paper towel rolls at the time of inspection. Keep handwashing sink stocked with paper towels and pump soap at all times.
ROACHY SAYS:
“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”
10. Proper cooling methods.
Conditions Observed: Measured pasta to be 83 F in the center. Per FSM, pasta was put in the fridge around noon. Pasta was pulled to be discarded. Discussed cooling pasta in a shallow metal container. Revise cooling method to cool foods quickly.
ROACHY SAYS:
“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”
12. Proper reheating procedures for hot holding.
Conditions Observed: Measured foods to the warmer to be below 135 F (pulled pork, 104 F; ribs, 112 F). Per FSM, foods are pulled from the fridge and put in the warmer. Foods that have come out of temperature during prep shall be reheated to the correct temperature (ribs = 145 F) before being placed in the warmer. Prep time can not exceed two hours. Advance prep foods like pulled pork must be reheated to 165 F before being hot held in the warmer. Ribs and pulled pork were reheated in the oven. Observed measure pulled pork to be 167 F and ribs at 155 F after reheating. COS.
ROACHY SAYS:
“Potentinally hazardous food that is cooked, cooled, and reheated for hot holding shall be heated to a temperature of 165F for 15 seconds. Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature. Reheating for hot holding shall be done rapidly, and the time between 41F and 165F shall not exceed two hours. Potentinally hazardous food reheated in a microwave oven for hot holding shall be rotated or stirred midway during cooking, covered to retain surface moisture, be reheated to 165F in all parts of the food, and stand covered for at least two minutes after reheating. Ready-to-eat food taken from a commercailly processed hermetically sealed container or from an intact package from a food processing plant shall be heated to a temperature of 135F for hot holding. (114014, 114016)”
43. Toilet facilities: properly constructed, supplied, cleaned.
Conditions Observed: Observed bathroom doors to be open at the time of inspection. Keep bathroom doors closed at all times or repair to be self-closing.
ROACHY SAYS:
“Toilet facilities shall be maintained and kept clean. Toilet rooms shall be separated by a well-fitting, self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. (114250, 114250.1, 114276)”
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