FIELD OF GREENS

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Labeling incomplete, no address and no production date.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observe sanitizer chlorine at 0ppm, operator correct to 100ppm. Corrected On-Site

Intermediate - Can opener surface soiled with food debris, mold-like substance or slime. Operator washed and sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Ice bath; milk (48F - Cold Holding). Operator stated less than 2 hours and added more ice. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe in double door refrigerator open drinks. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at flip top refrigerator cooked chicken peas (61F - Cold Holding) due to over filled. Operator removed the overfilled. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris. Observe had can opener washed and sanitized. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observe at dry storage on a few shelves.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed apples above washed kale . Operator removed the kale. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: 16qts chicken soup (45-46F)overnight cooling ; 24qts chili (48F)overnight cooling per chef has been in walk in cooler all night. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: 16qts chicken soup (45-46F)overnight cooling ; 24qts chili (48F)overnight cooling per chef has been in walk in cooler all night. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: pasta (46F); observed ice not touching top of the food, chef added more ice. Reviewed TPHC with chef. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop granola. Chef discarded. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler - roasted beets dated 07/20 - see Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler - roasted beets dated 07/20 - see Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table - boiled eggs (42°F - 54°-Cold Holding) portioned today held under 4 hours overfilled container- operator split pan and moved to cooler. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep station - operator removed wet towel from prep surface. Corrected On-Site