St Vincent De Paul

Inspector notes: A kitchen staff member was observed handling dirty dishes and proceeded to handle clean dishes with the same gloved hands. The person in charge (PIC) was notified of the issue. The PIC instructed the kitchen staff member to remove gloves and wash hands at the time of inspection. 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

Inspector notes: Soap was available at the handwash sink near the entrance of the kitchen as well as in the dishwashing areas. The PIC provided soap at both handwash station at the time of inspection

Inspector notes: In the walk-in cooler near the prep area, Cooked tomatoes (canned) had an internal temperature of 58°F and cooked beans (canned) had an internal temperature of 54°F. The person in charge (PIC) verified the temperatures using the establishment's thermometer. The food items were removed from the can and placed in large 55 gallon storage bins more than 4 hours prior. The food items failed to cool to 41°F within 4 hours. The food items were embargoed and voluntarily discarded by the PIC at the time of inspection. Reviewed cooling parameters. Instructed the PIC to create/update SOP for cooling of canned products or other items prepared at room temperature. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours

Inspector notes: In the walk-in cooler near the 3-compartment sink, observed several large tubs of tomato and tomato sauce with internal temperatures of 71*F. The PIC stated canned tomatoes and sauce were opened and poured into the tubs within the last 30 minutes. The PIC transfered the food items into smaller containers into order to properly cool to 41*F . A future recommendation was made to the PIC to store canned product in the walk-in cooler prior to opening the cans and combining them in large tubs. Corrected at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. TCS canned food must reach 41*F within 4 hours after being opened

Inspector notes: During inspection observed a small leak in the condensation line of the ice machine. The person in charge stated they will place a work order to repair the small leak. Ensure to maintain plumbing system in good repair at all times

Inspector notes: During inspection observed cove bases to be falling apart throughout the walls located in the production area. Per person in charge the cove base will be provided in the walls located in the production area. Ensure to provide cove base in the walls to create a smooth and easily cleanable surface