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: 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 missing ceiling panels in the production area and some vents that are slightly at an angle in the ceiling. Per the person in charge, the missing ceiling panel will be provided and the vents will be reinforced. In a second instance observed a hole in the wall near the cookline area. Per the person in charge, the hole will be repaired. Please ensure to maintain physical facility in good repair at all times