Swheat Market Deli

Observed several scoops in bulk containers of foods as well as the ice machine where the handle was in contact with the food. CA: Scoops should be stored to prevent contamination of food; handle up or outside of the container COS: PIC adjusted the scoops to store accurately

Observed improper method of cooling potentially hazardous TCS foods; brisket wrapped tightly in plastic and cooked chicken stored in a large container with the lid fastened. CA: Proper cooling methods(vented containers, ice baths, ice as an ingredient, placing items in freezer) should be used to ensure the required cooling parameters are met. COS: CFSM uncovered the foods

Observed the scoop for the bulk ice machine laying down in the bin with the handle of scoop in contact with the ice. CA: Scoops should be stored to prevent contamination of food COS: PIC removed the scoop

Observed scoops with no handle in bulk containers of flour/breading in dry storage. CA: Scoops with handles should be used to ensure proper storage to prevent contamination of food

Observed employee personal items throughout kitchen in contact with food ingredients and in prep coolers. CA: CA: All employee personal items should be in a designated area, separate from facility operations to prevent contamination. COS: PIC moved items to a designated area

Observed several potentially hazardous TCS foods improperly cold holding in prep top cooler unit. CA: All TCS foods must be cold held at 41 degrees F or below. COS: Cucumbers, House dressings, sliced cheeses, chicken salad, sliced tomatoes, ham slices, turkey slices, house made mayo, brisket, corn beef, chipotle mayo, spring mix lettuce, coleslaw, potato salad, pasta salad, ranch, 1000 island, honey mustard, house balsamic, house BBQ sauce, burger patties, veggie patties, cuban meat, fresh mozzarella, cream cheese were all discarded from RICs and prep top coolers.

Observed improper method of cooling potentially hazardous TCS foods; foods were stored tightly sealed in large containers in the reach-in coolers. CA: Proper cooling methods were discussed (vented containers, ice baths, ice as an ingredient, placing items in freezer). COS: PIC did not know how cooling parameters for items, and were discarded.

Observed raw eggs stored in RIC on top shelf of cooler with all RTE food items. Observed dirty containers previously full of raw chicken stored on prep top in dish room where tea is brewed, and over container of sugar. CA: All food must be stored in order of minimum internal cook temp. COS: Eggs were moved. Dirty dishes were relocated.

Observed several potentially hazardous TCS foods improperly cold holding in prep top cooler unit. CA: All TCS foods must be cold held at 41 degrees F or below. COS: Coleslaw, potato salad, pasta salad, house made pickles, cut leafy greens, shredded zucchini and squash, house honey mustard, house dressing, and Caesar dressing were discarded.

Observed improper method of cooling potentially hazardous TCS foods; foods were stored tightly sealed in large containers in the reach-in coolers. CA: Proper cooling methods were discussed (vented containers, ice baths, ice as an ingredient, placing items in freezer). COS: Containers were uncovered in RICs.

Observed speaker placed on microwave and a set of keys on tray with togo boxes. CA: All employee personal items should be in a designated area, separate to prevent contamination. COS: Items were relocated.

Observed mechanical ware washing machine not sanitizing dishes (0ppm on inspector test strips). CA: Discussed with PIC. Dish machine will be repaired or replaced and will not be used until re-checked by health department. In the meantime, the three-compartment sink will be use for manual ware washing.

Observed improper method of cooling potentially hazardous TCS foods; foods were stored tightly sealed in large containers in the reach-in coolers. CA: Discussed proper methods of cooling with the PIC (ice bath, ice wand, freezer, shallow/vented pans. Pans of cooling food were uncovered and placed on ice.