ANALOG DEVICES INC

Facility is properly following time as a public health control procedures (4-hour rule) for items at the salad bar and for items in ice baths at the front service line, but could not provide written SOP's (standard operating procedures). [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] TPHC form to be emailed to the operator.

Numerous potentially hazardous foods, including salmon, ham, and mashed potatoes measured between 42F and 43F while maintained in the right-side walk-in cooler. Ambient of the walk-in cooler measured 42F via probe. Pipes leading into the condenser unit observed to be leaking. Per the PIC, the walk-in cooler had been reading at 41F earlier this morning. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. If refrigeration is incapable of maintaining potentially hazardous foods at 41F or below, discontinue the use of the unit until it can be repaired.

1. Heavy accumulation of black grime and filth on blade of table-mounted can opener. [CA] Food contact surfaces shall be maintained clean. 2. Cleaned, wet dishes observed stacked up in numerous quantities in a manner that does not facilitate air drying on the shelving units directly adjacent to the three compartment sink. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Pipes leading into the condenser unit in the right-side walk-in cooler observed to be leaking. A wiping bucket full of wastewater observed under one leak, and a metal bowl full of water observed under another leak. Ambient of the right-side walk-in cooler measured 42F via probe. Pipes leading into the condenser unit in the left-side walk-in cooler observed to be leaking at a slow rate. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below, and shall be maintained in good repair. Ensure that internal thermometers are maintained inside refrigerators to accurately measure their ambient temperature.

Employee observed touching face, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.

Container of frozen fish observed thawing while not fully immersed under running water in the prep sink at the entrance of the kitchen. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Pipes leading into the condenser unit in the left-side walk-in cooler observed dripping onto containers and packages of food. No direct contamination observed. [CA] All food shall be separated and protected from possible contamination.

1. Handwash sink next to the three compartment sink obstructed by a trash can placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed. 2. Soap dispenser at the pastry area is inoperable. [CA] Provide handwashing cleanser in a functional dispenser at handwash stations at all times. [COS] PIC repaired soap dispenser.

Grilled chicken in a deep container kept tightly covered with a lid measured 51F while maintained in the middle walk-in cooler. Per staff, and per a label on the container, it had been cooling since yesterday. [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. *Note: Recommend utilizing shallow containers, and not covering with a tight fitting lid during the cooling process. [COS] Grilled chicken was voluntarily discarded.

Clean, wet containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

No soap dispenser at handwash sink next to three compartment sink. Another handwash station with soap available nearby. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Note: PIC showed new soap dispenser that will be installed.