Indigo

Inspector's notes

Observed an employee that touched their face and mouth while working with food. Discussed with person in charge that anytime contamination to the hands occurs, such as touching one's face or touching a trashcan, etc., the hands must be washed prior to resuming working with the food/food prep. 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 primary handwashing sink in the kitchen that was turned off/not operational at time of inspection. According to the person in charge, it was unclear why it was turned off. Discussed with the person in charge to maintain the handwashing sink in an operational state. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. *2ND CONSECUTIVE PRIORITY FOUNDATION VIOLATION.* Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a plastic container of raw chicken sitting on the floor in the kitchen uncovered. Observed flies on the chicken and flies actively landing on the chicken at time of inspection. The raw chicken was embargoed at time of inspection (see embargo form). Discussed with person in charge to maintain the food safe from contamination and to not store the food on the floor or uncovered. Also discussed maintaining lids/covers on food, such as tubs of rice, to protect from contamination. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a very large metal pot on the ground filled with cooked onion soup base that was covered with two sheet pans. The internal temperature of the cooked onion soup as measured using a probe thermometer was 97°F. According to the person in charge, the onion soup had been cooked the night prior and then cooled overnight on the floor under room temperature. Based on the cooling parameters of cooling cooked TCS foods from 135°F to 70°F in 2 hours, and then from 70°F to 41°F within the next 4 hours for a total cooling period not to exceed 6 hours, the onion soup did not cool to 41°F within the allotted time. The onion soup base was embargoed at time of inspection (see embargo form). Discussed with person in charge to divide the soup into wide, flat shallow pans at a depth of less than 4 inches and to place them up high inside of the walk-in cooler or freezer where the air is blowing the strongest to rapidly chill the cooling foods. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Did not observe any time as control documentation for cooked proteins in hot well and large bin of cooked rice held at room temperature for made-to-order hot meals. According to the person in charge, the cooked proteins in the hot well are cooked and held for their lunch service which runs from 12-4. The large bin of rice is utilized in their dishes that are cooked to order. According to the person in charge, the rice had been cooked and placed on the counter at room temperature within the last 2 hours. Discussed with person in charge that Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food scraps and other built-up debris throughout the kitchen. Discussed with person in charge to clean the kitchen on a more frequent basis to prevent the accumulation of food and other debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed primary handwashing sink in the kitchen that was turned off/not operational at time of inspection. According to the person in charge, the sink has a small leak and was turned off. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Discussed with person in charge to fix the leak and maintain the handwashing sink in a condition that promotes handwashing. The sink was turned back on. Person in charge will have the sink leak fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked noodles, large pans of cooked rice, chopped tomatoes and portioned packages of cooked rice inside of the walk-in cooler all with internal temperatures as measured using a probe thermometer ranging from 50°F - 51°F. According to the person in charge, these foods had been prepared and were placed into the walk-in cooler the day prior. These foods were embargoed at time of inspection (see embargo form). Other time and temperature controlled for safety foods that had been in the walk-in cooler less than 4 hours, such as marinated raw chicken, were moved to alternative functioning refrigeration to rapidly chill to 41°F. An ambient air thermometer was placed into the walk-in cooler and allowed to stabilize for 15 minutes. The ambient air thermometer temperature reading was steady at 52°F. 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.

Inspector's notes

Please refer to violation #22. Walk-in cooler not cold holding at 41°F. A 24-hour re-inspection will occur for #33 cold holding capacities. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct within 24 hours.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.