SODEXO AT BROADCOM

Observed a six cans of chickpeas and cannellini beans with dents on the seams. Food shall be safe, unadulterated, and honestly presented. (P).

Observed two gallons of milk, one carton of almond milk, one carton of oat milk, and whip cream in the Redbull cooler temping above 41F after being held for longer than four hours. Observed gallon of milk in coffee bar prep cooler temping above 41F after being held for longer than four hours. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Mutiple grab-and-go time/temperature control for safety (TCS) foods (ham and cheese sandwiches, turkey sandwiches, yogurt parfaits, individual ranch dressings, individual Caesar dressings, and cut melon) did not cool to 41F in four hours. (see temp log). Individual ranch and Caesar dressings are made in house and contain TCS foods. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P).

Observed several TCS foods held in the facility for more than seven days. (2 packages of turkey 10/26, 3 packages of prosciutto 10/26, salami 10/26, turkey 10/19, deli beef 10/1, ham 10/26), A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P).

Facility using improper methods for cooling TCS foods. Individual ranch and Caesar dressings cooling in a pan at room temperature on top of ice. Grab and go TCS foods cooling in coolers where customer activity is frequent. Per person in charge, employees are to fill out cooling logs, however, cooling logs were not completed for today. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C).

Observed prep cooler by coffee bar not holding temperature below 41F. (see temp log) Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C).