Wildflower

Inspector's notes

Observed handwashing sink in cook line without signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed caramelized onions on cook line with internal temp of 47 degrees at time of inspection. Employee stated they had been placed inside since the morning. PIC voluntarily discarded at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers stacked and stored as clean with dripping water inside. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC ran through the wash, rinse, sanitize, and airdry process at time of inspection. 2nd Consecutive Violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers stacked and stored as clean with dripping water inside. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC ran through the wash, rinse, sanitize, and airdry process at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several large containers stacked wet and put away as clean. Discussed with person in charge (PIC) all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC unstacked containers at time of inspection to allow for proper airdrying. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee remove towel from the sanitizer bucket to wipe down a surface, then remove gloves and dawn new gloves without washing hands. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of bread placed within the basin of the handwash sink at the cooks line.PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. The container of bread was removed from the hand sink basin. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 8 individually packed portioned of precooked chicken measured between 45-48F in the cold top cooler below the cut leafy green cooler storage area. The person in charge (PIC) indicated that the portions were in the container overnight. Education was provided regarding not over stacking the units and to store TCS foods below the fill lines. The portioned of cooked chicken were discarded at the time of inspection. Observed chopped spinach and chopped greens in the leafy green storage cooler measuring between 45-50F. The PIC indicated the spinach, and greens were in the unit for 2 hours. The food items were relocated to the walk-in cooler to bring down the temperature to 41F. Observed roasted tomatoes in a container in the cold top unit next to the soup hot holding station to measure 52F. The PIC indicated the roasted tomatoes were in the unit overnight. The roasted tomatoes were discarded at the time of inspection. Observed chopped Guda cheese in a container at the cold top unit across from the stove to measure between 43-48F. The person in charge indicated the cheese was in the unit overnight. The cheese was discarded at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.