VITALITY BOWLS

In the right large prep unit: measured internal temperature of chicken (51 - 53F), mozzarella cheese (52F), and roast beef (48F). PIC stated the chicken had been held for 40 minutes, and the roast beef had been in the unit since 2/7/26 (2 days prior). Note: a metal probe thermometer measured the internal temperature of the unit to be 47F after the door was kept closed for 30 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] The roast beef was voluntarily discarded (see VCD form). The other potentially hazardous foods in the unit will be moved to a different refrigerator.

The right large prep unit was unable to keep potentially hazardous foods at 41F and below (ambient temperature measured 47F with a metal probe thermometer after the door was kept closed for 30 minutes). [CA] Repair/adjust the prep unit so that it can keep potentially hazardous foods at 41F and below, even during busy prep times.

In the rear dry storage area, observed personal items (bags, jacket, phone) stored on top of/on shelves above food containers. [CA] Store personal belongings away from/below food containers to prevent cross-contamination.

Observed the front handwash sink was draining slowly. [CA] Repair handwash sink plumbing and maintain in good condition. Comply by 1/17/25. See notes below.

Observed a stack of beverages partially blocking the front handwash sink. [CA] Keep the handwash sink unobstructed and easily accessible at all times.

In bulk food bins, observed scoops with handles stored in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed handwash sink in the front preparation area is slow draining. Sink appears to be clogged. [CA] Repair plumbing fixture to ensure adequate drainage and maintain in good repair. Comply by end of day today, 12/18/24. Email a video of the front handwash sink repaired and properly draining water to mindy.nguyen@deh.sccgov.org by 12/19/24. Observed drain pipes extend into the floor sink under the freezer and between the 3-compartment and prep sink. [CA] Provide air gap between the drain pipe and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.

No probe thermometer available on-site. [CA] Provide a metal probe thermometer to accurately measure the temperatures of potentially hazardous foods.

Observed bag of steak thawing in standing water on the preparation sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.