EVANS DINING HALL

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Observed wet pans stacked in the dish area of the main kitchen. COS: PIC separated the wet pans unto racks to dry them adequately.

Nonfood-contact surfaces clean — Inspector Note: CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed food debris on the floors of the Walk-In Freezer and each Walk-In Cooler.

Hands clean and properly washed — Inspector Note: CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. Observed food employee drop tongs on the floor, took to dish area, and return to handle food without washing their hands and changing gloves. COS: Food employee discarded gloves and washed hands.

Proper hot holding temperatures — Inspector Note: CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Observed cheese pizza holding at 105 F in front food service. COS: PIC discarded the cheese pizza.