The Sentient Bean

Observed four bottles of sauces stored within reach in the unit without proper labeling to identify the common name of the food.

RCA: Food Storage Containers – Common Name Identification. Working containers holding food or food ingredients that have been removed from their original packaging (e.g., cooking oils, flour, herbs, potato flakes, salt, spices, sugar) must be clearly and legibly labeled in English with the common name of the food, unless the contents are easily and unmistakably recognized.

Observed old food debris build up in gaskets of reach in unit.

RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple food items : Salsa, vegetable mix -quinoa, black beans, tempeh, onions, bell peppers, Tofu,) stored at the bottom shelf of the reach in unit, temperatures to be above 41F (see temperature logs). Advised that food items were prepped 5-11 and 5-14.

CA/COS: PIC and staff discarded all food items.

RCA: 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 be held at a temperature of 130°F (54°C) or above. P

Observed items in prep-top cooler and reach-in cooler to be holding above 41F (see temperature log). Upon inquiry, items in the prep table were refilled at 2:50pm from the reach-in cooler.

CA:Items are still in the safety zone, but staff shall be mindful of too much food product in containers. Items should hold temperature if removed from one unit to th next.

Observed the main kitchen hand sink to be out of order. Upon inquiry, it was stated that the sink has only been out of use since yesterday.

CA: Thae main kitchen hand sink shall be repaired as soon as possible to allow for accessible usage for food handling employees. In the meantime, food employees shall use the front service area sink for hand washing when necessay. Prep sink and 3 compartment sink shall NOT be used for hand washing.

Observed dirty cup in the front foo service area hand sink.

COS, CA: Removed cup and educated staff that hand sink shall only be used for hand washing.

Rule: food shall be maintained at 41°F (5°C) or below. Observation: observed multiple TCS items above cold holding minimum temperature (cheese - 50, tomatoes - 51, Rice - 51, Cut leaf lettuce - 55) in prep and reach in cooler. Notified PIC of foods being out of proper temp. PIC discarded all foods that were out of temp. PIC was advised that stacking foods high in cooler does not allow for adequate cold holding.