IRVINE COMPANY - BLDG E - CAFETERIA

Back door and side door leading outside observed to have gap between double door. [CA] Close gap in the middle of the double doors to prevent entry of vermin

Dishwasher measured to have rinse cycle at 158F. Observed employee running 1 load of dishes prior to testing dishwasher. After running dishwasher a few times dishwasher measured to be 160F. [CA] Ensure dishwasher can heat food contact surfaces to at least 160F for high temperature sanitation. Measure dishwasher prior to use.

1) Side walk in cooler by salad prep station observed to have first light compartment collecting condensation and dripping onto floor of walk in cooler. [CA] Repair light shield and ensure light is not leaking. Ensure food is fully enclosed when transporting around walk in cooler.

Large deep plastic container of chili observed to be cooling in walk in cooler to the side by packaging area measuring to be 134F. Per label PHF started cooling about 65 minutes prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, stir frequently to facilitate rapid cooling. Facility may also use ice wands or ice baths to rapidly cool down PHFs. [COS] Beans were reheated to 165F on stove and will restart the cooling process. Facility shall spread chili out onto shallow chaffing dishes and place on rack into walk in cooler. Facility shall frequently stir beans to cool down PHFs evenly and quickly.

Handwash sink in back by 3-comp sink observed to be missing paper towels. 2nd handwash sink available fully stocked in the same area. [CA] Handwash sink shall be fully stocked with soap and paper towels at all times. [COS] Handwash sink was restocked with paper towels

Peeled cucumbers observed to be stored directly on cooler shelf. [CA] Keep cucumber on a tray or container.

Saffron rice measured to be 122F. Per employee saffron rice was made 2 hours ago. Other tray of saffron rice measured to be 62F and beans measured to be 69F. Per employee this tray of saffron rice and beans was made about 6-7 hours prior [CA]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. Recommend facility to use method of transferring PHFs to shallower trays and ensuring trays are only loosely covered and unstacked. Stir PHFs frequently to allow to even cooling. [COS] Saffron rice and beans were VC&D. (see VC&D report).

Fish under ROP is thawing under running water. [CA] Fish under ROP shall remain frozen before and while in ROP packaging. To thaw, break seal of packaging prior to thawing.

One handwash sink by salad prep area observed to be missing paper towels. Other handwash sinks are available and fully stocked in prep area. [CA] Provide paper towels and paper towel dispenser to handwash sink.

Scoop in one bulk container of flour observed to be to-go soup container. [CA] Provide scoops with handles and store such that handles are not in direct contact with food.