THE MELT

Accumulation of brown/black mold-like residue in the crevices of the heavily scratched/scored cutting boards maintained on prep coolers at the cook-line. [CA] Food contact surfaces shall be maintained clean. Repair or replace.

Cooked pasta measured 49F while maintained in a deep, lid covered container in the walk-in cooler. Per staff and per a label on the container, pasta had been cooked approximately 4.5 hours prior. Cooked pasta measured 45F while maintained in a deep, lid covered container in the walk-in cooler. Per staff and per a label on the container, pasta had been cooked approximately 5 hours prior. Manager stated that the facility has SOP's in place in which they utilize ice baths to cool the pasta down to 41F prior to placement into the walk-in cooler. Manager stated that the employee had likely forgotten to cool the two containers of pasta to 41F prior to placement into the walk-in cooler. [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] Pasta was placed into ice baths to facilitate rapid cooling.

Handwash sink at the side preparation area lacked soap. Wash basin observed filled with a bucket lid and several pairs of tongs. *Note: Additional, available hand wash sink located nearby [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap dispenser refilled. Obstructions removed.

Unlabeled spray bottle of chemicals observed next to the hand sink near the soft serve machine. [CA] Chemicals shall be labeled with common name.

1. Raw patties, raw chicken, various sliced cheeses, cooked onion, cooked mushrooms, raw shell eggs, and sliced tomatoes measured in the range of 48F-56F in the 4 lower drawers and the upper prep inserts of the prep cooler to the right of the cook-line. Per the PIC, all of the listed foods with the exception of the raw shell eggs had been left in the unit overnight. Raw shell eggs were taken out of the walk-in and placed into the unit this morning (less than one hour prior). Ambient of the unit (lower drawers and upper inserts) measured in the range of 50F-59F. Facility's thermometer placed inside the top left drawer unit measured 53F. *NOTE: Equipment MUST be capable of maintaining potentially hazardous foods (PHF) at or below 41F, regardless of surrounding ambient air temperature. [CA] PHF shall be held at or below 41F, OR at or above 135F to prevent the growth of harmful bacteria. [COS] All PHF listed within the unit VC&D, except for the raw shell eggs. See VC&D report. Raw shell eggs relocated to the walk-in cooler. Facility shall use the other available working prep and under-counter refrigeration units while they await a fridge tech who can fix the currently non-functional unit. 2. Cooked pasta measured 72F in a large plastic tub situated on a cardboard box underneath the metal counter units outside of the walk-in cooler. Per an employee, he had taken it out of the walk-in 20 minutes prior. [CA] PHF shall be held at or below 41F, OR at or above 135F to prevent the growth of harmful bacteria. [COS] Cooked pasta relocated to the walk-in cooler. _____________ Minor violations: 1. Various sliced and shredded cheeses measured 44F-48F in the upper prep inserts of the prep cooler to the left of the cook-line. Per employees, they had taken the the cheese out of the bottom drawers of the unit and/or the walk-in one hour prior. Ambient of the unit (lower drawers) measured 40F. [CA] PHF shall be held at or below 41F, OR at or above 135F to prevent the growth of harmful bacteria. Recommend using deeper, metal inserts to ensure that cold air can be more efficiently conducted through the food, and to ensure that the food is closer to the cooling element of the unit. [COS] Cheese relocated to lower drawers of prep unit. Ambient measured 40F. 2. Soft serve mix in the upper hopper of the soft serve machine measured 43F at the bottom and 48F at the top layer. Per the employee, the facility occasionally has issues with the machine because it trips the breaker. Soft serve mix had been mixed 1 hour prior. [CA] PHF shall be held at or below 41F, OR at or above 135F to prevent the growth of harmful bacteria. [COS] Soft serve to be used within 4 hours of initial mixing. Continue to monitor machine with available probe thermometer to ensure temperature reaches 41F or below.

Facility lacks quaternary ammonium test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. 5+ full or partially full bottles of unchained CO2 observed next to the back door. [CA] Chain or secure CO2 bottles to a rigid structure. 2. 1/4 inch gap observed underneath back door. [CA] Install a door sweep or other method to reduce the gap in order to prevent the entrance of pests/vermin into the facility.

Quaternary ammonium sanitizer in wiping cloth bucket outside of the walk-in cooler measured approximately 100 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Ensure that the solution in wiping cloth buckets is changed more regularly.

Large tray of grilled onions measured to be 60F. Onions were on large pile on the tray. Per employee tray was made about 4 hour prior. [CA] Properly cool PHF's using shallow containers and spread PHF out, using no more than 2 inches for solid foods and no more than 4 inches for liquids. [COS] Employee spread onion level and over the full sheet pan.

Corn starch and flour observed to be in bulk dry food containers without labels. [CA] Containers of food not readily identifiable shall be labeled.

Hot water measured to be 107F at 3-comp sink. [CA] Provide hot water at 120F at 3-comp sink.