COMPASS GROUP @ INTEL RNB

Thermometer at grill station 2 door upright freezer observed to be inaccurate. Thermometer read 63F and ambient of cooler measured to be 12F. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Cooked onions observed to be stored in front of raw burger patties in drawer set up. [CA] Keep ready to eat foods behind raw meat to lower risk of cross contamination while moving raw meat.

Prep cooler insert by grill measured to have sliced cheese at 45F and cut tomatoes at 48F. Shallow ice bath observed inside cooler. PHFs in reach in portion of cooler measured to be 41F Per operator stocpmnked for lunch within the last hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cheese and cut tomatoes were moved to drawers in back corner to cool down to 41F

Back prep sink, front 2 door upright warmer, 2 upright cooler observed to be inoperable. [CA] Keep equipment in operational condition and maintain in good repair.

Gap observed between double doors leading outside in the back. [CA] Repair gap to prevent entry of vermin.

1) Middle upright warmer by front door to the kitchen measured to have: -Kimchi fried rice at 130F -Chicken at 117F Other PHFs in upright warmer measured to be 135F and above. Ambient temperature measured to be 147F. Per operator items were made within the last 1-2 hours prior for lunch service. 2) Drawer coolers in back by grill station measured to be: -Pooled egg whites at 46F -Crumbled cheese at 45F -Sliced cheese at 44F -Sour cream at 45F -Pooled whole eggs at 42F Per operator items were there since breakfast. [CA] Keep PHFs at 135F and above for hot holding or 41F and below for cold holding. [COS] W 1) Chicken and fried rice was placed back into the oven to reheat to 165F and then returned to upright warming cabinet. 2) PHF was VC&D. Ice bath was added to drawer to keep PHFs cold and all PHFs will be moved into other coolers at the end of service.

Upright warmer by office measured to have: -Shrimp at 122F -Chicken cordon blue at 132F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per chef, PHFs were cooked or reheated within the last hour for lunch service. Operator reheated PHFs into oven to reheat to 165F and shall be returned to upright warmer. Upright warmer setting was turned up.

Sliced chicken measured to be 117F in hot holding cabinet at first row back of the house cookline. Other PHFs in unit measured to be over 135F (see measured observations) Per employee chicken was made about 45 minutes prior and chopped then placed into unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken was placed into oven and reheated to F prior to being placed into hot holding cabinet.

Large plastic bins of vegetable broth and chicken broth measured to be 112F and 108F. Per cooling log broth was made about 55 minutes prior and initial temperature measured to be 157F. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, stir frequently to facilitate rapid cooling.

Sink in the back by 3 walk in coolers, some pass through cooler, and some 2 door under the counter cooler at front service stations observed to be broken. [CA] Repair equipment and maintain in good condition.

Fly observed on pizza dough. [CA] Ensure food is protected from flies and other sources of contamination. [COS] Dough was VC&D.

2-compartment sinks, ice machines, large upright dishwasher in kitchen area, and various coolers throughout the facility observed to be broken and need repair. [CA] Repair broken equipment and maintain in operational condition.

4 door cooler by front cookline area measured to be have: -Shredded cheese at 54F -Yogurt sauce at 57F -Corn at 53F -Salsa at 73F (per employee salsa was made in the last 1-1.5 hours) -Ambient temperature at 52F [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Per employee all items were stocked for lunch service today in the last 1-2 hours after being prepped. All PHFs were moved to walk in cooler to cool down.