COLLEGIATE GRILL

Observed no running hot or cold water at the handwashing sink next to the vegetable prep sink. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf Note: The facility will need to have this hand sink repaired to provide adequate handwashing sinks in the facility.

Observed old food labels stuck to equipment after cleaning. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: The PIC immediately had the equipment washed, rinsed, and sanitized to remove the old food labels from the utensils/equipment.

Two containers of raw ground beef patties were observed cooling while tightly wrapped.

When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Note: PIC immediately unwrapped containers to facilitate proper cooling.

Observed chlorine sanitizer in bucket to register at 0 ppm.

A chlorine sanitizer must register between 50-100 ppm.

Note: PIC was shown how to make an effective chlorine sanitizer solution.