New S&S Cafeteria

Inspector notes: EHS observed the following food items uncovered in REF: whiting & raw chicken tenders, and raw whole chickens. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; EHS informed PIC unless items are cooling, then items need to be protected. PIC instructed employee to wrap food. This was COS.

Inspector notes: EHS observed TCS food items being held cold above 41 degrees: Raw chicken tenders(43), Raw chicken (45), shredded mozzarella (43), shredded cheese(43) EHS took ambient of REF, and it was 55 degrees Fahrenheit. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P PIC informed EHS to have food moved that was just prepped today. EHS informed P...

Inspector notes: Observed REF in main kitchen near prep table and oven with an ambient temp of 55 degrees Fahrenheit 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Informed PIC to have REF repaired or replaced. *Update* As EHS was typing inspection, PIC informed EHS that another REF was purchased. This was COS.

Inspector notes: EHS observed handle on dishwasher door not tightened which causes a leak 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Informed PIC to have handle tightened. This must be corrected by 06/06/24

Inspector notes: Observed hood vent system with build up of grease. PIC informed EHS that a cleaning is due in two weeks. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC that in between cleanings to have hood vents cleaned. This must be corrected by 06/07/24

Inspector notes: EHS observed broken floor tiles through out facility (near ovens in main kitchen area, dish pit and dish washer area, near ice machine, near door leading to serving line) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair

Inspector notes: EHS observed a buildup of grease and debris under all ovens in cook/prep area. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC is to have floors cleaned. This must be corrected by 06/06/24