Healthy to Go

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked buckwheat (48F - Cold Holding); yogurt with cooked carrots (49F - Cold Holding); cooked white beans (47F - Cold Holding); baba ganoush (46F - Cold Holding); hummus (46F - Cold Holding); grape leaves with cooked rice (48F - Cold Holding); tabbouleh salad (50F - Cold Holding); yogurt (45F - Cold Holding); cooked celery root (46F - Cold Holding); cooked eggplant (45F - Cold Holding); cooked artichokes (45F - Cold Holding); quinoa salad (46F - Cold Holding); cooked green beans (46F - Cold Holding); cooked lentils with beets (46F - Cold Holding); cooked black eyed pea salad (46F - Cold Holding) in the reach in cooler at the front counter. The operator stated the above food items have been held in the unit for approximately 3 hours. The operator moved the above items to another cold holding unit. **Corrective Action Taken** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. The handwashing sink near the three compartment sink was block by a rack with clean dishes. The operator cleared the dishes from the sink. **Corrected On-Site**

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cutting board stored next to handwash sink exposed to splash on the front line. The operator properly stored the cutting board. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees at the handwashing sink on the front line. The operator was emailed a employee handwashing sign. **Corrective Action Taken**