CAMPBELL GROCERY OUTLET

*REPEAT VIOLATION* Multiple raw fish items in the middle island cooler measured between 46F - 48F. Per employees, food items were placed into the unit approximately 1.5 hours prior to measurement. Ambient temperature of unit measured at 48F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Items were relocated to walk in cooler to rapidly cool down.

*REPEAT VIOLATION* Maximum water temperature at employee restroom hand sink measured at 90F. Maximum water temperature at the right side restroom hand sink measured at 75F. [CA]: Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Water temperature at nonadjustable hand sinks shall be maintained between 100F - 108F.

*REPEAT VIOLATION* Ambient temperature of middle island cooler measured at 48F. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is properly working. Assess/repair/adjust unit as needed.

Ambient temperature of aisle refrigerator (left side) measured at 46F. [CA]: Assess/repair unit as needed. Discontinue use of unit for PHFs (left side) until it is able to properly cold hold PHFs at 41F or below. Owner placed a work order for unit during inspection.

MAJOR: Multiple Potentially Hazardous Food (PHFs) (imitation crab, raw fish, cooked shrimp, monterey salmon, imitation crab salad) at island open display cooler #2 measured between 44F - 51F. Per Owner and staff, PHF's have been in the unit since yesterday. PHFs observed over stacked and some stored on the outer edge of the shelves. Ambient temperature of unit measured at 40F. Multiple perishable salad dressings and chicken and bacon caesar salad at open aisle refrigerator (left side) measured between 46F - 53F. Owner stated PHF's have been in the unit for approximately 1 week. Ambient temperature on the left side of the unit measured at 46F. PHFs on the right side of the unit observed in proper temperature range. MINOR: Multiple Potentially Hazardous Food (PHFs) (raw chicken, raw beef, raw pork) at island open display cooler #1 measured between 45F - 48F. Per PIC and staff, PHF's were relocated from the walk in cooler to unit approximately 3 hours prior to measurement. PHFs observed over stacked and some food items blocking the condenser fan. Ambient temperature of unit measured at 40F. [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: PHFs that measured greater than 41F for less than 4 hours were relocated to meat walk in cooler. PHF's observed to have cooled down to 38F during inspection. PHFs that measured greater than 41F for greater than 4 hours were voluntarily discarded by Owner and staff.

Maximum water temperature in the facility measured at 82F located at mop sink. Hand sink at restroom (ride side) measured at 79F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Nonadjustable hand sinks shall maintain water temperature between 100F - 108F. Note: Owner adjusted water heater. At least 120F of hot water observed at mop sink but non adjustable hand sink measured at 123F.

Thermometers at island open coolers not provided. [CA]: Provide a thermometer that is located to measure air temperature in the warmest part of the refrigeration unit. If permanently affixed temperature reading device is used, ensure it is properly working and easily viewed.