COMMONS EAST CAFE

Handwash sink observed by front cookline observed to be missing soap and water was turned off. Other handwash sinks were available in back area and at salad bar area [CA] Provide all handwash stations with soap and ensure warm water. [COS] Operator provided hand pump soaps at sink and turned on water. Water was turned off due to leak faucet.

3-comp sink measured to have 100ppm quat ammonia. Active dishwashing observed at time of inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Sanitizer compartment was emptied and refilled with 200ppm quat ammonia.

Wiping cloth at coffee bar observed to be stored under espresso machine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

2 handwash sinks observed in the facility at salad bar and by front cookline observed to be missing soap. [CA] Provide all handwash stations with sink and paper towels. [COS] Operator provided hand pump soaps at each sink.

Walk in freezer observed to have ice build up on top of boxes of food under condenser. [CA] Defrost walk in freezer and maintain equipment in good repair.

Wiping cloth at coffee bar observed to be stored under espresso machine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Sneeze guard observed to be set too high over salad bar to prevent cross contamination from customers. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

Handwash sinks observed to be missing soap at end of cookline. Handwash sink at salad bar area missing soap and paper towels. [CA] Ensure all handwash sinks are fully operation and stocked with liquid cleaners and paper towels at all times.[COS] Other handwash sinks available in kitchen area for use. Salad bar handwash sink was restocked.

At the coffee bar, observed wiping cloth stored in sanitizing solution measuring 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (200 ppm - quaternary ammonium). [COS] PIC replaced the sanitizing solution inside the container.

**MAJOR** At the coffee bar, measured water temperature at the 3-compartment sink and handwash sink at 71F. [CA] Hot water shall be supplied at a minimum of 120F in the food facilities, and a minimum of 100F at handwash sinks. [SA] No active food preparation will occur in this area. Equipment in use will be sanitized inside the kitchen warewashing area, where water temperature measured above 120F. **MINOR** In the kitchen, measured water temperature at two food preparation sinks at 117F and 110F. [CA] Hot water shall be supplied at a minimum of 120F.