STACKS CAMPBELL

*Repeated Violation* Multiple bags of open food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Observed cardboard being used to line the wire shelf at the back dry storage area. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.

1. Observed an uncovered employee beverage at the main preparation cooler 2. Observed an employee cellphone stored at a back preparation table near the stand mixer [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS] The violations were corrected by relocating the beverage and cell phone. The use and storage of a covered beverage container was discussed at this time. 3. Observed the CO2 cylinders to be unsecured in the back storage area [CA] Maintain pressurized CO2 cylinders secured to a rigid structure.

*Repeated Violation* Observed a food worker rinse their hands with water and subsequently dry their hands with a paper towel without using soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] The food worker was directed and successfully washed their hands with water, soap, and dry with a single use paper towel.

Observed the ventilation hood filters to not be installed while equipment was in use below the hood. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.

Observed leaks at the piping below the right compartment of the two compartment preparation sink and below the three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

*Repeated Violation* 1. Measured the following foods at their respective temperatures in the main preparation cooler inserts: - Diced tomatoes at 49F at the top layers of the insert and 40F at the lower portions of the insert - Multiple containers of shredded cheese at 56F at the top layers of the insert and 41F at lower portions of the insert - Containers of ham and sausages at 59F at the top layers of the insert and 40F at lower portions of the insert A food worker stated the containers were filled approximately 1 hour prior and the lid for the cold top inserts was observed removed. [CA] PHFs shall be held at 41°F when cold holding. [COS] The violation was corrected by removing the top portions of the above foods and relocating them into the walk in cooler to cool to 41F and the person in charge stated they would cover the cold top inserts. 2. Measured whipped butter at the front service counter at 51F. The person in charge stated the whipped butter was placed out approximately 1 hour prior [CA] PHFs shall be held at 41°F when cold holding. [COS] The violation was corrected by creating a large ice bath in a bus bin that adequately covered the sides of the whipped butter containers.

*Repeated Violation* Observed boxes of batter mix stored on a trash bin in the back dry storage area. No direct contamination observed. [CA]: Discontinue storing food items on top of trash can. Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. *New Violation* Observed raw bacon stored above ready to eat food in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Observed an ice scoop stored directly on top of the ice bin at the back preparation area. [CA] Clean equipment and utensils shall be stored in a manner to prevent contamination of the food contact surface. [COS] A clean container was placed to hold the ice scoop between uses.

*REPEAT VIOLATION* 1. Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. 2.Solution inside the sanitizing bucket at the front service area was measured below the approved sanitizer level. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.

Box of vegetables stored on top of trash can during preparation near 2 comp sink. No direct contamination observed. [CA]: Discontinue storing food items on top of trash can. Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. [COS]: Box of vegetables relocated.

3 cans of diced green chile peppers and 1 can on chipotle peppers observed dented. [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged. [COS]: Cans were voluntarily discarded.

*REPEAT VIOLATION* 1. At cook line, vegan beef measured at 67F, potatoes used for hash browns measured at 50F, and sausage measured at 55F. Food items stored without temperature control. Per employees, vegan beef, hash browns, and sausage have been out for approximately 2 hours, 30 minutes, and 20 minutes respectively. No time markings observed. 2. At the 2 door under counter cooler unit at cook line, multiple Potentially Hazardous Food (PHFs) measured between 53F - 58F. Ambient temperature of unit measured at 63F. Unit observed turned off. Employees do not know how long PHFs have been in the unit. [CA]: PHFs shall be cold held at 41F or below or hot held at 135F or above at all times. Discussed Time As A Public Health Control (TPHC). TPHC form provided. [COS]: PHFs that were out of temperature for less than 4 hours to be discarded on the 4th hour after it was removed from temperature control. PHFs that were out of temperature for more than 4 hours were voluntarily discarded. Unit was turned on and observed at 36F by the end of inspection.

Cook line employees use cloth to wipe hands in between cooking/preparing food. [CA]: Discontinue using cloth to wipe hands. Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable single use towels when washing hands.

Multiple bags of open food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

At the hand sink next to 2 comp sink prep sink, the cold water valve was observed inoperable and was not dispensing cold water. The maximum water temperature at the hand sink measured at 124F. Hand sink is too hot to be used. No other hand sink in close proximity is available. [CA]: Hand sinks shall be operable at all times. [SA]: Employees may temporarily use nearby 3 comp sink (first basin) as a hand sink.