Wrap Happy

Observed one of the reach in coolers (with double doors) had a broken plastic and glass door which still had some pieces of broken glass firmly attached to the inner frame of said door at the time of this inspection. COS: Manager explained that door became dislodged of its upper frame and broke as it fell flat on the kitchen floor thus no broken glass fell on/near cooler food. EHS instructs manager to stop using cooler and dispose of all food that could have potentially been contaminated with broken glass until repairs can be made to avoid potential physical (broken glass) contamination. CA: Physical contaminants such as broken glass must be kept away from food at all times.

Observed handwashing sink did not have paper towels in the main kitchen at the time of this inspection. COS: Management added paper towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels.

Observed sanitizer bucket had a sanitizer solution with a concentration of 0ppm in the main kitchen area at the time of this inspection. COS: Management refilled sanitizer bucket with fresh sanitizer. EH instructs management to change sanitizer solution periodically and to use test strips to check sanitizer concentration. CA: Quat. sanitizer buckets must have a sanitizer concentration within the allowed range of 200ppm to 400ppm to avoid contamination.

Observed several items of TCS food (yogurt cups, pasta cups) being cold held in a reach in cooler in the front service area without a date label, as well as an open package of ground beef, and a container with cut raw chicken in a reach in cooler in the main kitchen at the time of this inspection. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened.

Observed facility displaying an old inspection report (score 96) instead of the most current report (score 86) at the time of this inspection. COS: Management displayed the most current inspection report. CA: The most current inspection report shall be prominently displayed in public view at all times.

Observe a yogurt container left uncovered on a kitchen counter at a temperature (55 F) above the allowed 41 F (for cold holding) in the kitchen area at the time of this inspection. COS: Manager discarded container. CA: All TCS cold held items shall be kept at or bellow a temperature of 41 F to avoid contamination.

Observed a container with lemonade with a scoop completely submerged in it in the kitchen area at the time of this inspection. COS: Manager discarded lemonade. CA: Scoop handles shall not come in contact with food to prevent contamination.

Observed hood system with large grease buildup in the kitchen area at the time of this inspection. CA: Physical facilities shall be kept clean and in good repair to avoid contamination.

Observed a bag of uncooked rice being stored uncovered in storage area at the time of this inspection. COS: manager covered bag. CA: Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination.

Observed ice scoop handle in contact with ice in ice bin in front area of the facility at the time of this inspection. COS: Manager disposed of ice and stated both the ice bin and ice scoop will be rinsed, washed, and sanitized.

Observed hood system with large grease buildup in the kitchen area at the time of this inspection. CA: Physical facilities shall be kept clean and in good repair to avoid contamination.

Observed cutting table on prep top cooler was very old and stained in main kitchen area at the time of this inspection. CA: Physical facilities shall be kept clean and in good repair to avoid contamination.

Observed many cartons of eggs being stored above food items (spinach), and also in contact with food containers in the RI cooler in the kitchen area at the time of this inspection. CA: Food shall be protected from cross contamination during storage, preparation, holding, and display.