VILLAGE PANTRY

Personal items (keys, phone) stored on the deli slicer at the back preparation area [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Observed cooked potatoes cooling in the walk in cooler, stacked and stored in plastic containers. The potatoes measured at 106F and the person in charge stated the potatoes were removed from boiling approximately 45 minutes prior. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [COS] The violation was corrected by transferring the potatoes to shallow metal containers to rapidly cool.

*Repeated Violation* Observed single use whipped butter and sour cream containers re-used for food storage. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards.

Food handler cards for food handlers were not available for review at the time of this inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Observed raw shelled eggs and raw chorizo stored above ready to eat foods in the two door upright cooler across from the cooks line. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

*Repeated Violation* Wiping cloths stored at the back preparation area cutting board/cooks line [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

A probe thermometer was not available at the time of inspection. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Cooked potatoes on counter measured 94F-98F, per PIC, they finished cooking at 9am, 4 hours prior to temperature measurement. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC VC&D potatoes.

Observed dead cockroaches behind front counter, in two traps in back kitchen area, in grease collection tray from hood and underneath the mechanial warewash. [CA] Clean and sanitize areas of dead cockroaches. Per PIC, the facility receives monthly pest control services however, the pest control reports were not available.