SYNOPSYS

Container of chopped bell peppers observed stored directly on top of container of chopped celery. Bottom of top container in direct contact with celery. Stack of aforementioned containers of food observed stored on a cart approximately 1 inch away from a stack of soiled dishes. [CA] Food shall be separated and protected from contamination.

Sliced tomatoes measured 49F while maintained out of temperature control on a speed rack at the middle kitchen area. Per staff, they had been taken out of refrigeration approximately 30 minutes prior. Cooked chicken and shredded cheese measured 46F while maintained in the upper right drawer cooler underneath the grill station. Ambient of the upper portion measured 46F via probe. *Note: Strongly recommend not storing potentially hazardous foods in the upper portion of the unit if the heat from the grill renders the unit incapable of maintaining at 41F or below. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Sliced tomatoes were relocated to a refrigeration unit. Cooked chicken and shredded cheese were relocated to lower portion of the drawer cooler at the grill station.

Hand sink at the satellite service area obstructed by a chair placed in front. Hand sink at the left side of the cook-line obstructed by a trash can placed directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

1. High temperature sanitizing rinse measured 159F in the mechanical dishwasher during active warewashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 2. Numerous cleaned, wet containers observed stacked up on drying racks at the dishwashing area. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Employee observed moving a trash can by handling the insides/outsides, then did not wash hands thereafter until prompted to. Employee observed moving a trash can by contacting the outside, then continued food service. No direct contamination observed. [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.

Cooked pasta measured 46F while maintained in a large, lid covered plastic container in the main walk-in cooler at the center of the kitchen area. Per staff, it had been cooked yesterday, and had been cooling maintained in the unit overnight. [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. [COS] Pasta was voluntarily discarded.

Rice measured to be 110F in upright warmer. Warmer read to have ambient temperature of 165F. Per employee rice was just reheated for lunch service. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Ensure entirety of food is uniformly reheated by stirring or let stand. [COS] Rice was placed back into oven to be reheated to 165F

Vertical broiler

Time as a public health control guidelines outlined in the cafe protocol were not being followed. Logs for time and temperatures when food was set out for service were not completed for salad bar or front service bar. [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] TPHC forms completed.

Upon arrival, observed three employees in the front service area eating food. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Warm water in restroom measured 115F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Observed employee using their phone while wearing gloves in the food preparation area. Employee placed phone back in pocket and then removed gloves to continue preparing food or touching food preparation equipment. Employee did not wash their hands before returning to food preparation. [CA] Hands must be washed after removing gloves and placing new gloves on after touching personal items.