Compass Group Usa

Basic – Equipment and utensils not properly air-dried – wet nesting

Clean stacked pans on storage shelf across,from triple sink in warewashing area unable to properly air dry. Operator spoke with employee washing dishes. Corrective Action Taken

Basic – Food not stored at least 6 inches off of the floor

Sushi packages stored in styrofoam cooler in walk-in-cooler not stored 6 inches off floor

Also, white bucket of sauce in walk in freezer stored on floor less than 6 inches from floor.

Basic – In-use utensil stored in sanitizer between uses

In use utensils at sushi making station stored in sanitizer solution. Discussed with operator. Operator removed utensils from sanitizer solution. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets on reach-in cooler in omelet making station soiled.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw beef stored over ready to eat french fries in reach in freezer across from hot holding table in grill,area-not all products commercially packaged. Operator removed raw beef to properly store. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board at reach-in cooler next to grill in grill area of cafe soiled.

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink in grill area used to thaw beef. Operator removed beef from hand wash sink. Corrected On-Site

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

No hot water at hand wash sink near kitchen entry door in grill area. Operator stated they are working on the dishwashing room directly behind the grill area and may have the hot water turned off while they remove the machinery in back room. Rest of areas of cafe have hot water.