SODEXO OPERATIONS LLC

Some food handler cards observed to be expired at time of inspection. [CA] All food handlers shall maintain valid food handler cards during their employment. Ensure food handler cards are kept on site and available for review upon request.

Upright dishwasher measured to have surface temperature after rinse cycle at 115F. No active dishwashing observed at time of inspection. Operator provided thermolabel used this morning that confirmed dishwasher measured to achieve surface temperatures of 160F. [CA] Facility shall maintain dishwasher sanitizer cycles at 160F and above. Facility may continue using upright dishwasher to wash and rinse, but must manually sanitize equipment OR manually wash, rinse and sanitize all dishes. 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.

1) 3-comp sink observed to be slumping and partially detached from the wall. [CA] Secure 3-comp sink to the wall and provide seal between back board of 3-comp sink and wall. 2) Produce prep sink inside cold room observed to have leaky faucet. [CA] Repair faucet.

Chicken breasts measured to be 90F-86F on racks inside production walk in cooler. Per employee chicken breasts were cooked 2 hours prior. Cut chicken breasts measured to be 68F. [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] Employee reheated all uncut chicken breasts to 165F and will restart cooling using blast chillers until chicken reaches 70F within the first 2 hours and then start slicing chicken in the walk in prep area.

Hot water at 3-comp sink measured to be 106F. [CA] Maintain hot water at 120F and above for 3-comp sink.

Sanitizer bucket measured to have 100ppm quat ammonia. [ [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

3-comp sink observed to have seal against wall fraying. [CA] Seal sink to wall to prevent food build up behind sink.

6 handwash sinks through out kitchen area: -3 along entry way -2 inside walk in cooler -1 in the middle of cookline observed to be missing paper towels or paper towel dispenser low battery and not dispensing. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure dispensers are operable to easily access the paper towels. [COS] Paper towels were restocked and batteries were changed for the handwash stations.

Several lights are flickering observed throughout flicker. [CA] Repair lights.

2 food handler cards observed to be expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.