Green Cafeteria

Inspector notes: First observation: Ice in the basin of the hand sink. COS: Removed. Second observation: Employee soak small paper towel inside a cup in the hand sink. COS: Employee immediately stopped. CA: A handwashing facility may not be used for purposes other than handwashing. Pf

Inspector notes: Observed TCS food items cold holding above 41F. TCS food items include shredded lettuce in an ice bath, shredded cooked chicken in prep top cooler and cooked beef patties and cooked lima beans located in 2 door reach in cooler. See temp log with (*). COS: TCS food items were voluntarily discarded except shredded lettuce. Shredded lettuce was placed in smaller container to fully submerge in an ice bath. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may...

Inspector notes: Observed a container of pasta not time marked in the self-serve buffet cold table. COS: Employee added pasta to TPHC log. CA: 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for s...

Inspector notes: Observed utensil(used to scoop rice) in a container of water with a temperature of 91F. COS: Employee voluntarily discarded water and placed in a small, dry bowl. CA: Except as specified under paragraph 2 of this subsection, 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 food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 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 at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water...