SUTTER BAY MEDICAL FOUNDATION SNACK BAR

Soiled wiping cloths noted inside the hand sink. [CA] Keep hand sink unobstructed and clear at all times. [COS]

Measured deli meat and potato salad in 3 door unit in back storage room between 43-45F. Measured individually portioned fruit cups, potato/crab salad between 43-45F. [CA] Maintain potentially hazardous foods 41F and below. Note- thermometer tracking device in all refrigeration units. If refrigeration unit is above 41F- an alert is activated. Reviewed tracking temperature records for today and found to be in compliance. Note- manager agreed to place PHF's in grab and go case on TPHC, TPHC form updated.

Measured sandwiches at self serve area between 45-50F, boiled eggs at front row (refrigerated grab and go unit) at 45FS, pinto beans and hot line measured at 130F. [CA] Maintain hot food 135F and above or cold food 41F below. Manager agreed to time code and label potentially hazardous food (in ice bin buffet area). TPHC hand out provided.

Unlabeled bulk dry ingredient bins noted. [CA] Label with ingredient name.

Paper cup used as a scoop for sugar. [CA] Replace with a multi-use utensil with a handle instead.