Murray Woods

Observed a medium-sized pan of blended carrots measuring 86F in the warmer cabinet located in the main kitchen. The cook stated the product was placed in the cabinet at approximately 1:30PM and was intended to be served at 5:00 PM, which would exceed the 2 hour cooling window. The cook reheated the carrots to 165F and placed them in the warmer cabinet to be hot held at 135F.

Two small cups of soup measured at 70F-80F in the warmer cabinet located in the main kitchen for approximately 1.5 hours. Advised cook to reheat to 165F and hot hold at 135F.

Several unapproved employee drinks were improperly stored on the back prep table in the main kitchen area. The inspector noted that the designated employee drink storage area was next to the back prep table. The drink were removed.

The mechanical dish machine measured 0ppm, chlorine. The inspector noted that dishes were actively being washed at the time of measurement. The manager on duty set the 3-compartment sink up for manual sanitization until the dish machine can be repaired.

Two containers of steamed vegetables stored within the walk-in cooler were tightly covered and measured 100F -109F. Per the manager on duty, the vegetables were removed from the steam table and placed int he walk-in-cooler for cooling approximately 1.25 hours prior to measurement. The inspector reviewed cooling methods and proper ice baths with staff. Both containers were rapidly cooled to 70F or less by the 2 hour cooling mark.

Facility is not equipped with an approved mop sink. Per staff, mop water is dumped in the rear parking lot the facility. Please provide an approved mop sink within 60 days of inspection.

Debris and general grime was present near and under the mechanical ware washing machine.