EL CAMINO HOSPITAL-NUTRITION SERVICES

Hand sink dispenser did not have single use towels. Available nearby single use towel dispenser observed. [CA]: All hand sinks shall be equipped with single use towels stored in a dispenser. [COS]: Dispenser was restocked with single use towels.

*REPEAT VIOLATION* Open bags of rice at kitchen and open bag of pasta observed at dry storage area. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

*REPEAT VIOLATION* 1. In ice bath, chimichurri measured at 52F. Chef stated it was taken from the walk in cooler to an ice bath approximately 10 minutes priro to measurement. Insufficient ice bath observed. 2. Cut tomatoes on prep cart measured at 52F. 3. Beef patties on cook top measured between 102F - 105F; cooked approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [SA/COS]: 1. More ice and water placed in ice bath to cool down chimichurri. COS to 41F at the end of inspection. 2. Relocated to walk in cooler to cool down. 3. Reheated to 166F. Will be placed in hot box in the future.

*REPEAT VIOLATION* 2 door reach in's ambient temperature measured at 45F. [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.

*REPEAT VIOLATION* Located at the dry storage area, open bags of dry food not stored in food grade containers with secured lids. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid

*REPEAT VIOLATION* 1. Chimichurri (contains oil and garlic) on prep table measured at 83F. Per PIC, chimichurri has been out since 2 hours prior to measurement. 2. 1 milk carton in 2 door reach in measured at 45F. PIC stated milk has been in the unit for more than 4 hours prior to measurement. Ambient temperature of unit per thermometer within the unit stated 45F. Other Potentially Hazardous Foods (milk, yogurt, salad with cut tomatoes) that measured between 45F - 49F have been in the unit for less than 4 hours per PIC. 3. In ice bath, raw beef and raw vegetable burger (top of the metal inserts) measured at 56F and 54F respectively. Food items within the metal inserts in the ice bath observed over stacked. PIC stated food items have been in the ice bath approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [SA]: 1. Chimichurri was time marked to be discarded 4 hours after it was removed from temperature control. 2. Milk carton was voluntarily discarded. Other PHFs were relocated to walk in cooler to rapidly cool down. 3. Food items were relocated to walk in cooler to rapidly cool down.

Located at the dry storage area, open bags of dry food not stored in food grade containers with secured lids. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

2 door reach in's ambient temperature towards the doors measured at 46F. Temperature log at 8 am for the unit stated 37 F. PIC stated unit was at freezing temperature and it was assessed by technicians today at 6 am. After approximately 30 minutes, Specialist checked the ambient temperature of the unit again and it measured at 46F towards the warmest part of the unit (close to the doors) while the ambient temp on the back end of the unit measured at 38F. [CA]: Repair/adjust/assess unit. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs at 41F or below at all times. Ensure thermometer inside is accurate.

Trays of burritos that were actively cooling in the walk in cooler were completely covered with saran wrap and the trays were stacked directly on top of each other. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. Discontinue stacking PHFs directly on the top of each other.

Washed and wet metal inserts and containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

At the 2 door reach in, honey dew, cut melons, yogurt measured at approximately 46 - 49 F. Per Person In Charge (PIC), food items have been in the unit for approximately 3 hours prior to measurement. Ambient temperature of unit measured at 46 F towards the doors/warmest parts of the unit. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHFs were relocated to blast chiller to rapidly cool down.