Sky Café U.S.

Inspector's notes

Observed TCS items (salad, shrimp, and chicken) in the walk-in cooler cooling from preparation covered in seran wrap on sheet trays on the speed rack. 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. Employee unwrapped items at the time of the inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION

Inspector's notes

Observed no certified food protection manager on staff at the time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the handwashing sink at the time of the inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed almost all containers stored as clean with dating labels/adhesives still intact. All food-contact surfaces must be cleaned to sight and touch. Containers were placed to be taking to dish at the time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS items in the walk-in cooler cooling from preparation covered in seran wrap on sheet trays on the speed rack. 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. Employee unwrapped items at the time of the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee at salad kitchen 7 not wash hands before applying a new pair of gloves in between changing job duties. 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. Corrective Action: Corrected at time of inspection. PIC had employee wash hands and apply new gloves before beginning food preparation.

Inspector's notes

Observed speed rack in front of handwashing station in the k-7 salads preparation kitchen. Handwashing stations must be accessible at all times. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. PIC discussed with staff to not block handwashing stations.