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9: 450 While conducting temperature checks with the EHS on the cook line, the person in charge handled RTE (ready to eat) spring salad mix with their bare hands.
Avoid bare hand contact with ready to eat foods.
Corrective Actions: Employees must avoid bare hand contact with ready-to-eat food by using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food and prevent contamination from hands.
Corrected- The person in charge voluntarily discarded the salad mix that was handled with bare hands.
21: 0820 (A1) Chicken broth hot holding at improper temperatures (98F) on the cookline. Broth stored in a six pan on a pilot light at the stove.
Hot hold TCS foods at 135F or above.
Corrective Actions: Hot hold TCS (Time temperature control for safety) food at 135°F or above to inhibit the growth of harmful bacteria.
Corrected- The person in charge placed the chicken broth on the stove to reheat rapidly to 165F.
43: 550 In use utensils improperly stored in between use on the cookline. Utensils stored in room temperature stagnant quat sanitizer within a 6 pan on the cutting boards of the prep coolers.
Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container; 2) In food that is not time/temperature control for safety (TCS) food with their handles above the top of the food within containers or equipment that can be closed; 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours; 4) In running water of sufficient velocity to flush particulates to the drain; 5) In a clean, protected location if the utensils are used only with a food that is not TCS food; or 6) In a container of water if the water is maintained at a temperature of at least 135°F.
Utensils placed in water and placed on the flat top griddle to maintain the water at 135F or above.
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| Description | Temperature | State of Food |
| potato gratin | 41 °F | Cold Holding |
| cheese dip- walk in | 41 °F | Cold Holding |
| tomato soup- walk in | 41 °F | Cold Holding |
| pork | 38 °F | Cold Holding |
| grits- walk in | 41 °F | Cold Holding |
| pico | 39 °F | Cold Holding |
| mushroom sauce | 40 °F | Cold Holding |
| pico cut tomatoes- walk in | 41 °F | Cold Holding |
| risotto, sausage | 40 °F | Cold Holding |
| potato wedges | 41 °F | Cold Holding |
| sliced chicken | 38 °F | Cold Holding |
| wings | 41 °F | Cold Holding |
| salmon | 158 °F | Cooking |
| shredded cabbage | 39 °F | Cold Holding |
| hummus | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| low temperature dish machine | mechanical | 100 | low temperature chlorine sanitizer | chemical |