Ung Main Dining Hall

Inspector notes: Observed that hot water at the True Balance kitchen was intermittent. Hot water at water using fixtures must be reliable and available at all times the kitchen is in use.

Inspector notes: Observed pans of beans reheating in an oven removed for service on a hot holding line before the beans had reached 165 degrees Fahrenheit. Reheated items must reach 165 degrees Fahrenheit before being placed in hot holding. COS staff informed and items returned to oven to finish reheating.

Inspector notes: Observed missing tiles int he upstairs catering kitchen back-storage and in the mop sink closet in the dish pit. Observed that the 3-compartment sink appeared to have a leak under the sanitize compartment, observed that the silicone caulking on the vent hoods in the front cookline is peeling off. Observed that the light of the walk-in freezer is not working (a work order has been placed). Observed debris on the floor of the walk-in freezer and on some equipment handles. Observed mold-like debris on the vent fan in the downstairs mop sink area.

Inspector notes: Observed QUAT buckets at the cookline, on dining area dish carts, in the dish pit, and at the catering prep station below 200 ppm or empty. QUAT sanitizer must be between 200-400 ppm.

Inspector notes: Observed containers of cut fruit cooling tightly sealed and in large containers. Observed containers of tomato sauce in the pizza prep station at 61 degrees and cooling stacked in large containers. Observed quinoa and tofu at the produce station cooling 2 hours in at 44 and 53 degrees. Cooling temperatures were not being monitored after prep. All cooling items listed were moved to the facility's blast chiller. COS- cooling methods and monitoring discussed.

Inspector notes: Observed multiple stacks of food storage containers and trays stacked wet. All dishware must be washed, rinsed, sanitized, and completely air dried before stacking.

Inspector notes: Observed equipment handles, gaskets, bottoms of coolers and hot holding units, heat lamps, and ice machine in convocation catering with a buildup of food debris. CA: all nonfood food surfaces must be sanitized as often as necessary to prevent debris accumulation COS: Surfaces were cleaned with sanitizer.

Inspector notes: Observed items on speed racks and cart in dairy and produce coolers with TCS food between 43 and 54 degrees (see observations) with prep dates between 9/27 and 9/29. CA: Advised PIC that TCS foods must be cold held at or below 41 degrees. COS: items discarded

Inspector notes: Observed cooked vegetables and meat beside the grill to be used as quesadilla filling at 100 degrees F. Food had been cooked ~20 minutes prior to observation. CA: Advised PIC that TCS foods must be hot held at or above 1356 degrees F. COS: PIC reheated food to 165degrees F for 15 seconds and returned food to hot holding.

Inspector notes: Observed equipment handles, gaskets, bottoms of coolers and hot holding units, heat lamps, and ice machine in convocation catering with a buildup of food debris. CA: all nonfood food surfaces must be sanitized as often as necessary to prevent debris accumulation COS: Surfaces were cleaned with sanitizer.

Inspector notes: Observed containers of cut fruit cooling tightly sealed and in large containers. Observed chicken that had been placed in a walk-in cooler at 142 degrees F per employee. Observed multiple containers of cooked vegetables and black eyed peas cooled tightly sealed. Observed a container of cooked chicken and one of raw beef left to cool in tightly sealed containers.

Inspector notes: Observed gaps and large knicks in the wooden prep table of the pizza station. All food contact surfaces must be easily cleanable, non porous, and maintained in good condition. This table must be sanitized and resealed or replaced.

Inspector notes: Observed debris on some equipment handles, on bottoms of coolers and walk-in units, on a can opener, under dry goods racks, and on handle of handwash sink. All nonfood contact surfaces must be sanitized as often as necessary to prevent debris accumulation and prevent contamination of employee hands, food items, and food prep and storage surfaces.

Inspector notes: Observed the 3 comp sink in the dishpit in use with a QUAT sanitizer concentration of 100 ppm. The facility had appropriate test strips. COS sanitizer basin was drained completely and refilled with sanitizer. Test strips were used to confirm 400 ppm concentration. All dishware washed, rinsed, and sanitized in this sink will be resanitized.

Inspector notes: Observed multiple racks of just cooked chicken in the walk-in cooler at 199 degrees stored near to raw beef. Observed large volumes of shredded pork in in large containers with tight fitting lids during the cooling process. COS chicken removed from walk-in and moved the front food service station hot holding and shredded pork put in smaller containers with plastic wrap cover and ziplock bag of ice on top to aid in cooling. Cooling food items should be portioned into smaller containers with loose lids to allow cold air to cool food within appropriate 6-hour cooling procedure. Ice baths, adding ice as an ingredient, and ice paddles are also acceptable cooling methods. Cooling foods should be spread across multiple coolers to prevent temperatures from rising in coolers.

Inspector notes: Observed food products stored in cardboard boxes with leaked liquid on the top and side. Observed a bag of dry goods under a prep table in the main kitchen stored in a bag wet with liquid. Observed grapes and squash stored in a walk-in cooler in poor condition. Observed a container of raw beef stored above fresh produce and with cauliflower stored directly on top of the raw beef container lid. All food items must be stored in a way that prevents contamination.

Inspector notes: Observed multiple shelves in the walk-in coolers, various cabinets, and the dry storage space, and the ceiling vents and ceiling tiles in the dishpit with food and physical debris. Observed food storage containers with food debris on the outside of the container. All nonfood contact surfaces must be sanitized as often as necessary to prevent debris accumulation and prevent contamination of employee hands, food items, and food prep and storage surfaces.