Date of inspection: Aug. 8
Violations: Observed multiple food utensils and containers with cracks and breaks. Ensure food utensils and containers are free of chips, breaks, and cracks so that they are intact, smooth, and easily cleanable and contamination is prevented.
- Ice scoops in large ice machine
- Clear, plastic containers stored near dish machine
- Large ice paddle for ice machine
Observed multiple food contact surfaces with build-up of food residue. Ensure food contact surfaces are broken down (if needed), washed, rinsed, and sanitized after each use or every 4 hours, if they are used throughout hours of operation, in order to prevent contamination.
- Multiple knives near walk-in cooler
- Vegetable dicers and slicers
Observed multiple non-food contact surfaces with build-up of food residue. Ensure non-food contact surfaces are cleaned more frequently and maintained so that they are free of build-up.
- Inside plate cooler (near salad prep cooler)
- Salad tong storage container
Observed floors, in multiple area, with build-up of food residue. Ensure floors, including in hard to reach areas, are cleaned more frequently and maintained so that they are free of build-up.
- Floors under soda syrup boxes in dry storage
- Floors under three compartment sinks in bar
Comments: PIC was informed to ensure foods are placed in working coolers as soon as possible when being transferred from walk-in cooler to prep coolers.
Observed acceptable cooling logs for soups and sauces. Facility uses the “cook/chill” method for large portions of soups and sauce.
Observed acceptable wash and rinse cycle temperatures for hot water sanitizing dish machine (a maximum reading thermometer was used).
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