PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Yogurt in service area had a temp of 50*F. More ice was used and the yogurt was stirred to bring it to a temp of 41*F.
Food storage containers identified with common name of food Observation: Oil like and water like substances were in working containers not labeled. Person-in-Charge made labels and placed them on the bottles during the inspection.
Hand drying provided Observation:No hand towels were located in the coffee bar area. Towel dispenser was filled at time of inspection.
06/24/2014
Routine
equipment food contact surfaces and utensils clean to sight and touch. Observed scoop without a handle stored in granola. Observed soiled cutting boards, slicer and french fry maker. Items were removed and cleaned. Corrected at time of inspection
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observed multiple containers of deli meat and tomatoes with use by dates outside the 7 day window. Products were voluntarily discarded. Corrected at time of inspection
Food is properly labeled Observed working container bin containing what may have been flour without a label. Corrected at time of inspection
Sanitization methods - hot water, chemical Observed sanitizer concentration higer than 500ppm in sanitizer bucket.
In-use utensils, between-use storage Observed scoop without a handle stored in granola. Observed soiled cutting boards, slicer and french fry maker. Items were removed and cleaned. Corrected at time of inspection
Roasts held at a temperature of 130°F or above Observed deli meats and tomatoes with temperatures between 46*F and 48*F on salad bar line. Products were voluntarily discarded. Corrected at time of inspection
Handwashing signage Observed no hand wash only sign at hand sink in the prep. area close to storage racks.
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