Shaku Maku

Inspector's notes

food operation was handling rte/tcs , providing open food samples. no hand-washing station was available. called the owner contact phone number, per owner the hand-washing station with soap and paper towel is generally present. owner talked to vendors. facility will not conduct open food prep./sampling till next event. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed assorted tcs food packets, such as hummus, spinach garlic, tomatoes garlic, cilantro hummus, all left in an open bucket, indirect sunlight. temperatures for tcs food indication 60-64 deg f . discussed the strategies to maintain tcs food at 41 deg f during storage and sevice, as well as sampling. please refer to MCESD food sampling guidelines for further resources. manager removed tcs food in sun exposure, additionally one of the staff left event, obtained crushed ice for the additional tcs foods in Igloo coolers. please ensure perishable food is kept at 41 deg f . please monitor proper cold holding, use of pre-frozen ice bags, ice inserts, or refrigerators reviewed Corrective Action: Corrected at time of inspection.

Inspector's notes

at the time of arrival, observed pita bread bags placed in direct contact with grounds, grassy area. discussed with staff to ensure food boxes are at minimum 6inch above ground level. also, use of ground coverage for the food concession, plastic tarps, reviewed. manager relocated bread bags to a chair. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed upper TCS dips in white cooler holding around 51 degrees Fahrenheit, and some units in the display and sampling case holding at a range between 47 and 60. Units had been holding for approximately 3 hours at time of inspection. PIC was instructed to add additional ice cover over the units until they were cooled below 41 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.