PARCEL 104

Dishes being washed in handwash sink in back corner of kitchen. [CA] Wash dishes in 3-comp sink. Dishes shall be manually washed with soap, rinsed, and sanitized (submerged in 100ppm chlorine for at least 30 seconds or 200ppm quaternary ammonia for at least 1 minute). [COS] Dishes were brought back to dishwashing area to get mechanically dishwashed. **REPEAT VIOLATION**

Handwash sink in opposite corner of kitchen observed to be missing paper towels or soap. 1 centrally located handwash sink observed to be fully stocked and fully functional [CA] Provide handwash sinks with soap and paper towels at all times.

Thermometer for walk in cooler observed to ne inaccurate [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

2 door under counter cooler next to front cookline measured to have: -Eggs at 51F -Whipped cream at 50F Long prep cooler across from front cookline measured to have: -Ricotta at 47F -Shredded cheese at 46F -Caesar dressing(top insert portion) at 61F -Cut tomatoes(top insert portion) at 62F -Shredded cheese (top insert portion) at 66F -Burratta at 48F [CA] PHFs shall be held at 41°F for cold holding. [COS] All PHFs in top insert portion of cooler were VC&D. Per employees cooler was stocked after breakfast. All PHFs measuring less than 50F were moved into walk in cooler.

Walk in cooler measured to have: -Cut melon at 49F -Cantaloupe halves at 48F -Cheese at 51F -Whipped cream at 52F -Salsa at 51F -Ambient temperature at 60F. Per operator all items were stocked in walk in within the last 2 hours restocking for tomorrows lunch. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] All PHFs were moved from walk in cooler to main kitchen walk in cooler. Monitor cooler and repair prior to returning PHFs to cooler.

2 handwash sinks (in front kitchen and back kitchen by 3-comp sink) observed to be missing paper towels. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Operator restocked handwash sink.

Rodent droppings observed under shelves, coolers, and cabinet around front kitchen area. [CA] Clean and sanitize area of dead cockroaches or old droppings. Pest control is currently coming once a month for preventative maintenance, per facilities manager.

Handwash sink in back kitchen missing paper towels. Paper towels in front handwash sink dispenser observed to be missing. Paper towels were available near by at a different handwash sink. [CA] Handwash sinks shall be fully stocked with soap and paper towels at all time.

Countertop cooler at breakfast bar measured to have: -Plain yogurt at 50F -Strawberry yogurt at 47F. [CA] Maintain PHF at 41F and below for cold holding. [COS] Yogurt was VC&D. See VC&D report.

Buffet hors d'oeuvres observed to be missing sneeze guard. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.