DINING COMMONS

Quaternary ammonia in the North dishwashing room measured at 0 PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.

Small flies were observed near one of the salad bars. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

1. The TPHC time log for the yogurt and fruit bar were not filled out. 2. At the salad bar sliced tomatoes were marked on the log as running out, but no indication of it being refilled and the refilled tomatoes being time marked. [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] 1. Items were still cold measuring at 41°F or below. Staff wrote down items to include in TPHC. [COS] 2. Tomatoes were added on the log sheet. Discussed with chef to train employees that refilled items shall have another entry on the time log.

There was no hot water available in the facility. Per Shayla, campus facilities were working on the boilers. Went to the basement and spoke with campus facilities. Facilities stated that they had turned off the boiler to trouble shoot as the secondary boiler wasn't working. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Facilities turned the boiler back on. Ensure to maintain hot water at all times when in operation. If there are interruptions to hot water facility is to close until hot water is restored. Ensure the hot water distribution system is properly maintained to the approved specification.

The stainless steel corner near the handwash station by the blast chiller is detaching from the wall. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Sliced pork in the meat walk in cooler was measured between 46-48°F. Per chef, it was cooked, cooled in the blast chiller, and sliced the day before. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Item was discarded. See VC&D report.

Some of the kitchen staff lack food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Facility has several pieces of equipment that are in disrepair or no longer being used. [CA] Ensure to maintain the equipment clean and in good repair. Repair, service, or replace units. If they are no longer needed for the operation they shall be removed.

The exhaust hood filters have an accumulation of grease and dust. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

In the self-service fruit and beverage section, at the countertop mini cooler, opened almond milk was measured at 46F at 10:30 am. Staff were unable to identify when the milk was opened. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Staff agreed to place the item on TPHC from start of opening (9:00 am).