All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AIR TEMPERATURE AT 61.2F WHERE PERISHABLES ARE STORED, INSTRUCTED MANAGER TO KEEP ALL COOLERS AT 40F OR LOWER. COOLER IS TAGGED NOT ALLOWED TO USE, MUST FAX A TAG REMOVAL REQUEST WHEN READY. All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING FOOD ITEMS STORED AT IMPROPER TEMPS: 10 LBS OF COOKED CHICKEN AT 52.3F, 8 LBS OF DELI MEAT AT 51.7F, 5 LBS OF SOUP AT 117.2F. INSTRUCTED MGR TO STORE ALL POTENTIALLY HAZARDOUS FOODS AT PROPER HOLDING TEMPS. FOOD ITEMS DISCARDED VALUED AT $20.00 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. UPPER PANEL OF ICE MAKER AT BAR NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
CHEST FREEZER DOOR NOT CLOSING TIGHTLY, INSTRUCTED MGR TO REPAIR AND MAINTAIN. INSIDE OF ICE MAKER NOT CLEAN, FOUND GRAY FILM BUILD-UP ON UPPER INTERIOR SURFACES, INSTRUCTED MGR TO CLEAN. 2 OVERSIZED POTS FOUND THAT DO NOT FIT IN DISH MACHINE NOR IN 3-COMP SINK. MUST USE MULTI-USE UTENSILS THAT CAN FIT IN DISH WASHING FACILITY.
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