Wildflower

Inspector's notes

At middle salad station cold holding, TCS foods (cooked salmon, sliced deli meat, soft cheeses) with internal temperatures of 49*F-51*F. Per manager, TCS foods were checked <1 hour. Covers were provided for food containers to rapidly cool back down to proper temperature. Maintain TCS (time/temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

If prep area, vegetable chopper with food debris on food contact surfaces. Per employee, chopper was not used today and stored as clean. Employee re-washed chopper at time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee touched apron and clothing several times and wiped hands on dirty dry wiping cloth several times then continued working with ready to eat foods without a proper handwash. In prep/ warewashing area, employee opened outside door then immediately handled clean dishware without a proper handwash after contamination. Manager instructed cook line employee to wash hands and don new gloves to continue with task and inspector instructed other employee to wash re-wash dishware and wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At self service coffee station, three carafes of diary creamer with a discard time of 1000am, and remaining out for service about 1045am. Manager discarded creamer carafes at time of inspection. See embargo form. Discussed the importance of following written time as a public health control procedures for 4 hour discard time of TCS foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, employee cutting peppers without first washing. Employee moved peppers to wash in prep sink before continuing to cut. (A) Except as specified in ¶ (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Corrective Action: Corrected at time of inspection.