Aubergine Kitchen

Inspector's notes

Observed unlabeled chemical spray bottle near prepping area. Per PIC, the plastic container had sanitizer. PIC labeled the spray bottle at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed pans of sliced and cooked beef and some sliced chicken breast at 112-119 deg f . per manager placed in the oven at 111-1130am. proper reheating for onsite prepared food , reheating to 165 deg f reviewed. manager removed beef and chicken slices and reheated to 165 deg f . Corrective Action: Corrected at time of inspection.

Inspector's notes

observed on the dry shelf near the food prep. narrow back room, some first aid supplies and bottles of aspirin, placed atop dried food shelves. discussed the proepr storage strategies . suggested a designated pans and keeping all personal items, and articles in a designated spot. manager relocated all. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the upright cooler, pans of tofu placed under pans of raw meat. discussed with manager. manager relocated meats to a designated lower shelf /removed tofu. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the kitchen food prep. area, steam tables, large pieces of cooked beef placed in pans, temperatures indicating 126-131 deg f . some of the large cooked pieces were standing up in the pan. recommended to keep smaller cut portions in the steam table, also suggested to keep food stirred to ensure all portions are maintained at 135 deg f or higher. manager cut beef and reheated to 165 deg f . Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the front service cooler, onsite prepared tomato based salads, at 55 deg f inside the front service cooler. showed manager. manager removed , rte/tcs salad from the facility walk-in cooler at 40 deg f obtained for the prep. line reach-in coolers. also cooked rice date 6-4, temperature at 57 deg f . showed manager. please monitor and verify on site prepared rte/tcs is kept at 41 deg f Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the walk-in cooler, raw eggs placed atop dates. showed/discussed with manager. eggs were relocated to a designated lower shelf. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed tubs of food prepared /dated 2-10, tcs food such as coconut curry, and Mushroom sauce /gravy from 47-91 deg f . recommended shallow metal pans and utilizing ice bath to expedite the cooling process. mcesd cooling guidance document reviewed. copy provided via email. manager discarded food from yesterday . see embargo Corrective Action: Corrected at time of inspection.

Inspector's notes

in the food prep. stations back room, observed foodhandler staff leaving to wash utensils, with gloves on continue to put away soiled utensils and return to food preparation, staff observed to just wipe their hands with gloves on. also observed in the front service station, staff touching face and closing article with food handler gloves on, proceeding to foodservice. discussed with manager the importance of strategies to wash hands as changing task in the food service as well as when to to wash hands to prevent contamination. manager provided a coaching/training to on site food prep. staff. staff removed food handler gloves washed hands. please continue to monitor. corrected

Inspector's notes

observed at multiple food prep. stations, paper towel dispensers were empty. discussed with pic. paper towel were refilled /provided at the time of inspection. corrected.

Inspector's notes

observed at the food prep. station, steam tables, cooked beef and cooked chicken pans, including on site prepared mushroom sauce at 98-124 deg f . proper setup for the steam tables discussed with manager. manager removed food. serviced steam tables with hot water. all food was reheated to 165 deg f . please monitor hot holding for on site prepared tcs food.

Inspector's notes

multiple on site chemical spray bottles in use , without an identification label. informed manager. recommended to label all on site filled chemical spray bottles. corrected by manager.

Inspector's notes

observed at arious food prep. station. wet wiping cloth placed on the food prep. counters. informed pic. facility has designated sanitizer solution buckets. all stations were provided with proper quat ammonia sanitizer solution stations. manager removed all soiled /wet towel. all clean towels were placed in sanitizer solutions. frequency of changing sanitizer and placement of used wet towel reviewed with manager in charge

Inspector's notes

4-5ceiling panels above the cooking food prep. stations were left without ceiling panels. tiles removed. showed pic. please ensure ceiling panels are properly sealed/installed.

Inspector's notes

observed employee open beverages placed on the food prep. stations and directly in the food prep. above prep. stations. manager discarded all. suggested to use a designated area for employee drinks. recommended lids and straws for staff beverages. manager will implement a designated shelf near the hand washing station just for staff drinks