Sodexo Mgt Inc at Miley Hall

Inspector notes: Chicken and tofu was observed held at 51 degrees Fahrenheit in the showcase station cold table. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were observed above the fill line of equipment. Food items were removed from service and were placed in freezer to rapidly cool.

Inspector notes: Chicken salad was observed held at 71 degrees Fahrenheit in the deli prep unit for service. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, chicken salad was prepared less than 15 mins prior to time of inspection. Food item was placed in freezer to rapidly cool. Food items are to be cooled to 41 degrees Fahrenheit or less prior to service.

Inspector notes: The hand-washing sink at the showcase station was lacking paper towels. Paper towels were provided during the time of inspection.

Inspector notes: Bowls are being used as scoops in containers of panko breadcrumbs. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Bowl was removed during the time of inspection.

Inspector notes: Refrigerator door gaskets were observed in poor repair on the salad 1-door reach-in refrigerator. Refrigerator door gaskets shall be maintained in good repair.

Inspector notes: Utensils for showcase were observed stored in stagnant water between uses. Utensils shall be kept in one of the following manners: on a dry clean surface, in water with sufficient velocity to flush potential contaminates, or in water maintained at 135 degrees Fahrenheit or more. Utensils were moved into a dry pan during time of inspection.

Inspector notes: The cutting boards in the main kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: The non-food contact surfaces of the low boy warmers in the main kitchen have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.

Inspector notes: The receiving door to the outside, located in the back receiving area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: Working containers of dried ingredients were observed not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.

Inspector notes: The non-food contact surfaces of the inside of Baking Freezer, Exterior of White Bins (dry ingredients) and celling tiles above air vents have an accumulation of dust, dirt, food residue, and other debris. Equipment, floors, walls, celling's in the kitchen shall be clean to sight and touch.