3-501.16(A)(1) ; Priority; the under counter hot hold unit and the tall hot hold cabinet were holding TCS foods less than 135F. All TCS foods must be heald at 135F or above during hot holding. Both items were taken to the oven to reheat to over 165F. Have these units checked for proper function and adjustment. Monitor food temperatures closely. Both units were turned to 165F at inspection. CDI
3-501.15; Core; pans of pork tenderloin chops stacked on top of each other tightly covered in plastic wrap and foil. loosely cover food items during cooling and do not stack hot pans to allow for proper air flow to facilitate proper cooling parameters. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
0.5
41.
3-304.14; Core; multiple wet wiping cloths sitting on prep surfaces. store all wet wiping cloths in a properly prepared food contact surface in between uses.
3-403.11; Priority; Grilled chicken was 70F in the hot holding cabinet. Employee states that grilled chicken was cooked and cooled on friday and this chicken was being reheated in the hot holding unit for use today. This hot holding unit is not intended by the manufacturer for reheating of foods. Chicken is further reheated on the flat top at time of order. Reheat all foods with appropriate equipment to 165f within 2 hours. Chicken placed on flat top to rapid reheat at inspection. CDI
1.5
41.
3-304.14; Core; a couple of wet wiping cloths were laying on prep surfaces. store all wet wiping cloths in a properly prepared food contact surface sanitizers.
0.0
47.
4-501.11; Core; Broken gasket on the one door vegetable prep cooler. Replace the broken gasket to allow for a good seal on the cooler door to maintain 41F or below temperature.
2-401.11; Core; Employee coffee cups with lids sitting on the prep surface in the vegetable prep area. Store all employee drinks below and away from prep surfaces, food, and clean utensils. employee drinks should be in cups with lids and straws to prevent contamination of the employees hands.
0.0
8.
2-301.14; Priority; Employees must wash hands when changing gloves and when switching tasks. employees observed wearing gloves and switching between washing dishes and going in and out of coolers with gloves on and returning to working with food. Train employees on proper handwashing. CDI Education.
2.0
22.
3-501.16 (A)(2) and (B); Priority; prepared salads ( pasta/vegetarian) on the salad bar are not under time control policy and are saved at the end of the lunch period for use at a later time. These salads must be held at 41F or below at all times. The two salads were at 49 and 51F on the salad bar. Evaluate preparation procedures to allow these items to cool to 41F before being placed on the salad bar or add them to the time control policy and discard at the end of the 6 hour hold period. CDI product place on time control.
0.0
39.
3-303.12; Core; wrapped packet of cut fruit was store in the direct contact with ice in the ice machine. Do not store any food items in the ice machine.
2-201.11 (A), (B), (C), and (E); Priority; Add new reportable disease of salmonella nontyphoidal to the employee health policy. cdi education.
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. cdi education.
0.0
47.
4-501.11; Core; the walk in freezer has a drip that is forming ice in the freezer. Check for the source of the leak and make any necessary repairs. Do not store any food products under drips as this can contaminate food items.
Not all coolers and service areas are open at this time and were not evaluated at inspection including salad bar. Routinely monitor all cooler temperatures to ensure all coolers are holding at 41F or below.
