SOURDOUGH & CO

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (grilled chicken 47F). The chicken was in a container double stacked; per PIC, the chicken has been in the unit since 9am. Other items in the unit were single stacked and measured at 41F. [CA] ENsure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue double stacking inserts/containers. [COS] PIC voluntarily threw the chicken in the garbage.

Observed open bulk food in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed employee to wash hands for less than 20 seconds. [CA] Ensure employees are washing hands with soap and warm water for a minimum of 20 seconds. [COS] Employee re-washed hands.

Observed potentially hazardous food that measured in the temperature danger zone (pesto mayo 49F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using time control (TPHC- Time as a Public Health Control) provided they fill out the Department's TPHC form, time mark the food for 4 hours and discard the food at the end of the 4 hour mark. [COS] PIC put pesto/mayo back into refrigerator.

Observed two CO2 tanks that were not tied to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.