ORCHESTRIA PALM COURT

Means for adequately measuring the water temperature in the high temp dishwasher are not readily available (ex. thermal strips, dishwasher thermometer). [CA] Testing equipment and materials shall be provided to adequately measure the utensil surface temperature during mechanical ware washing.

Cooked chicken saltimbocca observed wrapped in foil cooling at ambient temperature. (Internal temp:116F) Per food employee, cooked chicken was removed from temperature control one hour prior. Chicken is cooled at ambient temperature then reheated in oven per order. Any remaining chicken is then stored in cooler and used the following day. [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. [SA] Food employee removed cooked chicken from foil, placed cooked chicken on a sheet pan, and relocated to upright freezer for rapid cooling. Internal chicken temperature remeasured at 52F two hours after being removed from temperature control.

Multiple Food Handler Certificates were not available for review. [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. Food Handler Certificates shall be available for review at all times.

Facility lacks a measuring device for their high temperature dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Some staff were missing 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.

Milk measured at 55F at the front dessert service area. Per staff they had left it out for about 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff placed the milk back in the kitchen cooler. Discussed with PIC about means of maintaining PHFs cold at the service area via ice baths or active refrigeration.