Sodexo@Google Mesa

Inspector notes: Observed raw eggs in a container stored above ready-to-eat (RTE) food in packages/containers. All raw animal foods must be stored below RTE foods. Eggs were moved below RTE food at time of inspection

Inspector notes: Observed guajillo sauce with an internal temperature of 96*f on stovetop . PIC had turned off stove for 1 hour prior to inspection. PIC re-heated sauce to 165*f for 15 seconds and began cooling process. Provided cooling handout to PIC

Inspector notes: Observed employee handling trash bag and proceed to handle food without first washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Observed marinara sauce in upright reach-in cooler with an internal temperature of 54*f from 7/29 (2 days prior to inspection). All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Discussed approved cooling methods and provided guidance document