GUESTHOUSE

An employee was observed to use the same tong for cooked pork chops and raw chicken, and another employee used the same tong for ready-to-eat foods and raw shrimps in the preparation area. [Corrective action] To prevent cross-contamination, ensure to use utensils for each type of meat.

Code CHSC 113967

An employee was observed opening raw oysters, and then he proceeded to remove the single bolve without washing his hands. He wore only one single glove and proceeded to cut the lettuce, holding it with his bare hands while slicing it. [Corrective action] Any action that requires handwashing means that the employee must discard the gloves they are using, wash and dry their hands, and put on clean gloves before returning to food handling activities. Educate employees about proper glove use.

Code CHSC 113953.3

In the cook line, cream internal temperature readings were at 69F and 67F, and soft bacon internal temperature readings were at 77F and 71F. Both food items were observed to be stored at ambient temperatures. In the cold holding inserts, pepper jack cheese internal temperature reading was at 52F, cheddar cheese at 52F, lobster sauce at 45F, cherry tomatoes at 44F, and Bolognese sauce at 45F. [Corrective action] Potentially hazardous foods shall be held at or below 41 or at or above 135F.

Code CHSC 113996

In the walk-in refrigerator, large container with marinara sauce, the internal temperature readings were measured at 132F, and 135F, and chicken broth at 67F and 70F. According to the cook, the foods were in the cooling process 4 hours ago (started at 2:00 p.m ). In addition, beef stock, the internal temperature readings were at 46F and 44F in different parts of the food. According to the cook, beef broth/stock was prepared, cooked, and cooled two days ago (03/12/2024). [Corrective action] Foods that are cooked and then cooked shall be cooked from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Total of 6 hours.

Code CHSC 114002