South Mountain Community Center

Inspector notes: Employee handled personal phone, then went to handle food items and clean equipment without washing hands. The employee was asked to wash hands and was observed washing hands with used gloves still on. The employee was asked to remove the gloves and properly wash hands. Second employee (volunteer) entered the kitchen and put gloves on, and went to handle food items without first washing hands. PIC stated that all employees would be trained on when to wash hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES and when changing tasks

Inspector notes: Meals on wheels (stand by trays) with chicken, beans, and fajita vegetables-111F in the hot holding unit. Black beans, chicken, and fajita vegetables-115-123F in the steam table unit. Employee stated that the food items were 175-190F a little less than 3 hours prior in the main kitchen. Establishment had no way to reheat the food items and stated that the food would be immediately served and then discarded if any food was left. Keep PHF/TCS foods in hot holding at 135F or above

Inspector notes: Four bowls/containers of soup-106F cooling stacked and covered in the reach in cooler. PIC stated that all items had recently began cooling and voluntarily discarded. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food