Salt & Pepper Cafe (Base of Operation)

Observed multiple employee personal items (Jackets, purse, clothing) hanging and or placed on, above, and next to facility items. CA: Suitable designated area shall be located in a manner where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: PIC to designate area where employees can place their personal items.

Observed multiple TCS foods (tomatoes, sausage, chicken, chicken salad, and pancake batter) in prep top cooler holding at a temperature greater than 41 F. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: Food had been out of temp for les than 4 hours and was placed on ice to rapidly cool.

Observed multiple TSC items (raw salmon, raw shrimp, green beans, potato soup) in reach-in cooler reading at a temperature greater than 41F. CA: TCS foods must be held at 41F or below. COS: PIC unsure how long in unit, therefore PIC discarded food items.

Observed multiple TCS items (chili sauteed mushrooms, beef patties) on steam table holding at a temperature below 135F. CA: TCS foods being hot held must be 135F or above. COS: PIC had food items reheated to 165F.