The Avenue

observed cooked apples reheated and placed in hot holding at 110 degrees F was being served from. PIC must ensure all reheated foods reach 165 if going to be placed in hot holding COS: Food was removed and reheated to 165

Observed sanitizer buckets stored in contact with packaged foods/ CA: PIC must ensure buckets are kept separate from food COS: buckets were moved to bottom shelves away from food storage

Observed employee come in kitchen through back door and begin to put on gloves without washing hands first.

CA: Employees shall wash hands before donning gloves to initiate a task that involves working with food.

COS: Employee washed hands before donning new gloves.

Observed multiple TCS foods on ice baths not cold held 41°F or below in main kitchen (see temp log).

CA: TCS foods shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

COS: PIC chose to rapidly cool all items, as they were still within time parameters.

Observed multiple TCS foods not hot held 135°F or above in warming drawers and warming cabinet in main kitchen (see temp log).

CA: TCS foods shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

COS: PIC chose to reheat items to 165°F and above. PIC stated warmer cabinet door does not seal properly and she has called for it to be serviced.

Observed multiple employees wearing jewelry on hands and wrists.

CA: Employees may not wear jewelry including medical information jewelry on their arms and hands except for a plain ring such as a wedding band while preparing food.

COS: Employees removed jewelry, washed hands and donned new gloves before engaging in food preparation.

Observed employee cleaning and then handle ssa without washing hands / ssa discarded educated employee on handwashing

Wiping cloth chlorine sanitizing solution not at proper minimum strength./changed out solution

Observed back door propped open/door was closed

Observed Kitchen employee go out back door come back in clean and then start preparing food without washing hands/educated on when to wash and employee washed hands correctly

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in reach in cooler in kitchen/ milk, pears were discarded/ boiled eggs were moved to walkin freezer to cool quickly

Observed Ground beef and chicken in ice bath over 41 degrees at cook line/ chicken discarded ground beef placed in freezer

Observed items in warming cabinet stored below 135 degrees/items were reheated to over 165 and started cooling process

Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ advised PIC what was allowed

Observed back door of kitchen propped open/ door was closed

Unable to observe any measurable sanitizer in the main kitchen sanitizer bucket. Corrective Action: instructed owner to fill the bucket with room temperature water instead of hot water and do not add soap as it can render the sanitizer ineffective and to routinely check the concentration throughout the day. Employee immediately refilled all sanitizer buckets correctly.

Observed can opener mount with excessive build up of debris on it. The actual can opener was clean. Corrective Action: Owner had employee to immediately clean the can opener mount and advised staff to clean it at least once/day.