FIRSTBORN

Observed several fruit flies in the facility. Observed back door was propped open. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food. Keep doors into the facility closed to prevent an entrance for vermin.

In the kitchen area, in the insert prep top of the 3 door prep unit, measured potentially hazardous foods between 45F and 58F including shredded cheese, sliced tomatoes, diced tomatoes, pesto, cheese curds, mushroom aioli, and cooked mushrooms. Per operator, potentially hazardous food items stored from 11:00am. Observed food items stored in secondary containers preventing direct contact with cold air from refrigeration. In the kitchen area, at the steam table, measured gravy and cooked rice stored between 120F and 128F. Per operator, gravy and cooked rice stored from 11:00am. Observed food items stored in secondary containers preventing direct contact with steam/hot water in the steam table. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. Discontinue use of secondary containers when storing potentially hazardous foods in the insert prep top of the prep unit, and in the steam table. [SA] Operator to serve potentially hazardous food items listed above until 3:00pm, for a total of 4 hours from when removed from temperature control or discard.

In the back prep area, at the handwash station, observed a lack of paper towels in the paper towel dispenser. Nearby handwash station in the kitchen area was fully stocked with hand soap and paper towels. In the prep room, observed paper towels stored on shelf above the handwash station. [CA] Ensure all handwash stations are stocked with hand soap and paper towels within their respective dispensers.