SODEXO @ BROADCOM INNOVATION - CAFETERIA

Black, mold like build-up observed on several cutting boards that were not actively in-use. [CA] Replace cutting boards when they become too worn/scratched to be cleaned properly.

Prosciutto measured 49F while maintained in a double stack insert in a prep cooler at the "Bites" area of the front service line. Per staff, prosciutto had been removed from the walk-in cooler and placed into the prep cooler two hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Prosciutto relocated to the lower portion of the prep cooler. *Note: Recommend not double-stacking containers in prep inserts, as this may render it incapable of maintaining at 41F or below.

Flat of raw shell eggs measured 80F while maintained out of temperature control at the pizza station. Per staff, raw shell eggs are intended to be subjected to time as a public health control (TPHC - 4 hour rule); However, raw shall eggs were not logged in the TPHC logs for the pizza station. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Raw shell eggs properly time logged.

Employee observed touching their nose, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.