49ERS CAFE

Handwash sink in dishwashing area observed to be non-operational due to broken motion activated faucet. No water could be dispensed. [CA] Repair faucet and ensure handwash sink has an adequate supply of running water at 100F-108F.

One food handler card observed to be expired. [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.

Macaroni noodles measured to be 55F in large covered plastic container in walk in cooler. Per operator noodles were cooked about 5.5 hours prior and were cooled. [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] Facility portioned pasta into smaller portions and placed in ice bath. Pasta measured to be 42F after 30 minutes.

Employee washing dishes observed to be handling dirty dishes then then clean dishes without washing hands or changing gloves. [CA] [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to handling clean dishes after handling dirty dishes. [COS] Employee washed hands and changed gloves.