CHILIS

Observed an employee wearing a bracelet during active food prep. C/A: No jewelry may be worn the arms or wrists during active food prep.

Observed the utensil handle improperly stored inside a container of cheese. C/A: When stored with food, utensil handles must be above the food and the container.

Observed wet nesting of clean dishes. C/A: Allow dishes to properly air dry before stacking.

Observed buildup on the sides and backsides of the cooking equipment. C/A: Clean. Increase cleaning frequency to limit buildup.

Observed buildup on the floors and walls throughout the kitchen. C/A: Clean. Increase cleaning frequency to limit buildup.

Observed several food stored uncovered uncovered throughout the kitchen. C/A: Ensure all food items are stored covered. Cover working containers when not in use.

Observed black buildup around drink station and ice containers. C/A Clean. Increase cleaning frequency.

Observed several temperature controlled for safety foods (sliced tomatoes, salmon, avocado ranch, tortilla strips, and lemon sour drink mix) held past date marks. Food was discarded. C/A: Discard. Monitor dates and discard when appropriate.

Observed raw chicken thawing in 78F water. C/A: Use appropriate thawing methods.

Observed wet nesting of clean dishes. C/A: Allow dishes to properly air dry prior stacking.

Observed food debris on the floor. C/A: Clean. Increase cleaning frequency.

Observed cold held TCS foods improperly held above 41F. C/A: Maintain cold held TCS foods at 41F or below.

Observed multiple food items stored uncovered throughout the kitchen. C/A: Ensure all food items are stored covered. Cover working containers when not in use.

Observed black buildup around drink station. Observed buildup inside multiple microwaves throughout the kitchen. C/A: Clean all microwaves and all drink stations. Increase cleaning frequency.

Observed flies throughout the facility. C/A: Consult with a licensed PCO to get rid of flies. Keep doors closed when possible.

Observed an employees cellphone on food prep surface. C/A: No personal belongings should be stored on food prep surfaces. Store personal belongings in a designated area to limit risk of contamination.

Observed employees not wearing beard restraints during active food prep. C/A: Employees with beards or mustaches 1/2" or greater must wear beard restraints.

Observed no cold water at hand washing sink in kitchen prep area. C/A: All hand washing sinks must have hot and cold water at all times. Have fixed within 72hrs.

Observed standing water throughout the kitchen. Observed pipe damage and leaking in dish washing area. PIC stated work order in place. C/A: Determine best method to clean up standing water. Pipes must be fixed within 72hrs.

Observed broken and missing floor tiles throughout kitchen. C/A: Replace broken and missing floor tiles.

Observed scoops improperly stored in working food containers. C/A: Store scoops with handle above the food and container.

Observed wet nesting of clean dishes. C/A: Allow dishes to properly air dry before stacking.

Observed buildup on sides and back sides of cooking equipment. Observed debris and food throughout WIC. C/A: Clean all cooking equipment. Clean WIC. Increase cleaning frequency.

Observed multiple food items stored uncovered inside the coolers. C/A: Store all food items covered at all times.

Observed black buildup in and around the drink stations. Observed food buildup inside the microwaves. C/A: Clean all drink machines and microwaves. Increase cleaning frequency to limit buildup.

Observed sausage-1/27/25 and multiple containers of buttermilk-1/27/25-2/2/25 stored past date markings. C/A: Monitor date markings and ensure food items are properly discarded.

Observed employees not wearing beard restraints during active food pre/cooking. C/A: Beard restraints must be worn by employees w/ beards 1/2" or greater.

Observed an employee wearing a bracelet during active food prep/cooking. C/A: No jewelry can be worn on wrists/arms during active food prep/cooking.

Observed wet nesting of clean dishes. C/A: Allow dishes to properly air dry before being stacked.

Observed wet mops sitting on ground outside storage room. C/A: Store mops hanging to air dry.

Observed lettuce-45F & chicken-48F cold held above 41F. C/A: Maintain cold held foods at 41F or below.

Observed several gnats throughout the kitchen. C/A: Determine and approved method to get rid of & deter gnats.

Observed the scoops improperly stored inside containers of foods. C/A: Ensure all scoops can be stored properly if stored w/ food.

Observed the scoops improperly stored inside containers of foods. C/A: Ensure all scoops can be stored properly if stored w/ food.

Observed the scoops improperly stored inside containers of foods. C/A: Ensure all scoops can be stored properly if stored w/ food.

Observed clean dishes wet stacked. C/A: Allow dishes to properly air dry before stacking.

Observed clean dishes wet stacked. C/A: Allow dishes to properly air dry before stacking.

Observed milk, chicken, and beef held past date markings stored in coolers in the main kitchen. C/A: Monitor date markings and ensure food items are properly discarded.

Observed employees wearing jewelry on their wrists while actively preparing and cooking food. Observed an employee wearing gloves and touching their clothing prior to preparing food. C/A: Ensure employees are aware of DPH rules regarding jewelry during active food prep/cooking. Re-train staff on measures regarding personal cleanliness to prevent contamination in the kitchen.

Observed the scoop handle in the cheese in the PTC. C/A: Ensure scoops are properly stored.

Observed wet nesting of clean dishes. C/A: Allow dishes to properly air dry before stacking.

Observed multiple food items held past use by date(s). C/A: Monitor date markings and ensure food is properly discarded.

Observed wet nesting of clean dishes. C/A: Allow dishes to properly air dry before stacking.

Observed debris behind equipment and all over floors. C/A: Clean behind equipment and clean floors. Increase cleaning frequency.