Finches Sandwiches & Sundries

Observed employee using bare hand to flip slices of bread that were toasting on the flat top grill.

CA: Employee was educated on using gloves when handling RTE foods. Employee donned gloves.

RCA: Employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

Observed reach-in refrigeration ambient temperature at 53 degrees. Internal temperature of food inside the unit ranged from 49-53 degrees (egg salad, shrimp salad, cooked potatoes, smokey broth, and marinara sauce). Unit was completely full with food, and the PIC indicated that she may have put iced tea and cooked potatoes inside while they were still hot.

CA: PIC discarded all the food within the cooling unit.

RCA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed PIC not maintaining adequate managerial control due to multiple priority violations and repeat violations that directly relate to foodborne illnesses. Such violations include bare hand contact with ready-to-eat foods, improper cold-holding temperatures, improper hot-holding temperatures, proper separation of ready-to-eat foods and raw eggs and proper chemical storage.

RCA: 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: 511-6-1.03(2)(a)-(l)(n)(o) - Responsibility of PIC (Pf)

Observed hand wash station without paper towels at beginning of inspection.

CA: PIC placed paper towels at handwashing station. PIC shall find more permanent location for paper towels to remain throughout service.

Observed bucket of sanitizing solution stored on a counter where food preparation and hot-holding was occurring.

CA: PIC moved sanitizing solution to a stand 6" above the floor where it would not contaminate food items or prep areas.

RCA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.

Observed reach-in cooler maintaining temperatures of 43-44F ambient. TCS food within (egg salad, broth and marinara) were holding temps of 44-47F. CA: PIC turned the unit from 40F to 36F. PIC indicated that the unit is opened and closed constantly throughout shift. Recommended spacing frequently used food items throughout the facility coolers to eliminate constant opening of the cooler. During inspection, the unit was able to drop to an ambient temperature of 39F. TCS food items not prepared today and not within temperature range were discarded (broth, marinara, egg salad).

Observed whipped cream stored in reach-in cooler not capable of maintaining temperatures of 41F or below. PIC indicated that the unit was just used to store wine primarily. CA: PIC discarded whipped cream and placed sign on reach-in cooler stating "wine storage only".