SCU BENSON HALL - MAIN KITCHEN

Observed several drain flies in the food preparation area, especially nearby the warewashing station and janitorial sink. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects, fruit and drain flies, weevils, ants, and gnats.

Observed large puddle of standing water underneath the moving dish return machine. The dish return machine is not in active use. [CA] Floors shall be kept in clean and sanitary condition.

In the walk-in cooler, measured large, deep trays of paella rice from 60-68F. Observed trays were fully covered with plastic wrapping. Per employee, paella rice was prepared in the morning, or more than 5 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] All trays of rice were voluntarily condemned and discarded at the time of inspection.

Observed working foods stored directly adjacent to the handwash sink without adequate protection. [CA] Food shall be stored away from the handwash station to prevent splash contamination.

In a bulk ingredient bin, observed bowl without handle stored in direct contact with food. [CA] Provide approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

In the preparation sink, observed raw chicken thawing in standing water. [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.

Measured the final rinse temperature at the high temperature dishwasher at 150F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

In the walk-in produce dairy/cooler, measured multiple dairy products from 50-55F. Per staff, the walk-in cooler was restocked more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All dairy products were voluntarily condemned and discarded. See VC&D report. Facility is currently undergoing active repairs for the cooler.

Observed multiple wiping cloths stored in quaternary ammonia sanitizer concentration measuring above 400 ppm. [CA] Wiping cloths shall be stored in an approved sanitizing concentration (200-400 ppm, or as per manufacturer's specifications) when not in use.

Observed hole in the ceiling nearby the delivery entrance due to missing ceiling panel. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Observed several drain flies in the food preparation and warewashing area. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects.

Observed rice and empanadas actively cooling in the walk-in cooler while fully covered with plastic or aluminum wrapping. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.

Measured the ambient temperature of the walk-in cooler at 50F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.