O'CONNOR HOSPITAL

Poor water flow and low temperature [70F] at the service area hand sink [CA] Restore proper flow and maintain water at 100F - 108F

Two pots were observed to be quite burnt and blackened [CA] Either scrub heavily such pots or dispose and replace - Pots were disposed of during the inspection.

REPEAT VIOLATION: Cooler next to the stove at 55F [CA] Maintain all coolers at 41aF or colder. - DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT CAN MAINTAIN 41F OR COLDER. MONITOR THIS UNIT'S TEMPERATURE DAILY AND TAKE PROPER MEASURE, INCLUDING REPLACING IT IF NEEDED, TO MAINTAIN PROPER TEMPERATURE The following items were discarded and detergent poured over them due to temperature violation 2 pounds of pork 53F 3 pound of chicken breast 55F 1 Qt of heavy cream 555F 2 pounds of cooked pasta 54F

Employee rinse soap off hand too early and washed the rest of the time with water [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

Hood system for the griddle and stoves shows grease buildup [CA] Clean the hood system

Food safety certificate and food handler cards are not available [CA] Have all required certificates available for review during inspection

A couple of clean pans have some black areas [CA] Clean pots and pans more thoroughly to eliminate blackened areas. One old pan was discarded during the inspection.

Cold food prep station cooler at 55F [CA] Maintain all coolers at 41F or colder

1. Pork tofu, pasta, and chicken in cold food prep station cooler 52F-55F [CA] Maintain potentially hazardous foods at 41F or cooler. The following items were discarded and detergent was poured over them: 2 Lbs of pork 1 Lbs of pasta 2 Lbs of chicken 1 Lbs of tofu 2. Beef toquitos made 3 hours ago and place in the warmer at service line 110F - 115F [CA] Maintain potentially hazardous foods 135F or warmer - Beef toquitos were taken out to reheat to 165F.

No sanitizer was detected in the wiping cloth pail. Sanitizer container was empty at the three-compartment dispenser [CA] Maintain 257-700 Ecolab sanitizer solution in the pail - Corrected during the inspection.

Shredded cheddar cheese at 54F [CA] Maintain dairy products at 45F or cooler - 5 pounds of cheese was discarded during the inspection.

Hot water at the cook line hand sink 74F [ CA] Maintain hot water at 100F - 108F