CHARTWELLS - LIFE UNIVERSITY SOCRATES CAFE

Hands clean and properly washed — Inspector Note: Observed two employee's one in the main kitchen one in the front service area wash hands and turn off hand sink with clean bare hands. C/A-To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS- Employee rewashed hands and turned off with paper towel.

Time as a public health control: procedures and records — Inspector Note: Observed facility not following time as a public health control procedure. Observed cut melon and yogurt held using time as a public health control without removal and discard time marked or identified. Operator stated items were placed in walk in cooler to cool down for later use. C/A-If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS- All items discarded.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink slime build up inside cubed ice machine in main kitchen. C/A- Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS- PIC removed white inside flap and cleaned it.