Food storage - preventing contamination from the premises Observation:Observed case of chips on storeroom floor.
Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. Observation:There was no thermometer in the kitchen refrigerator.
Indoor and outdoor surfaces Observation:Observed carpet on storeroom floor - one section of the room is used for serving hot foods from crockpots for bar patrons.
05/29/2015
Regular
Discharge from eyes, nose, and mouth
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Eating, drinking, or using tobacco
Shellstock, maintaining identification
Clean condition-hands and arms
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
08/15/2013
Routine
Sanitization of food contact surfaces - before use and after cleaning Water pressure in dishwashing machine did not get above 10 psi - dishes were not sanitizing after running machine through 3 times.
Linens- cleaning and storage Observed liquor bottles with unprotected toppers in bar speed rail in front of handwashing sink - repeat violation, corrected. Observed plastic cups and napkins on storeroom floor - corrected.
In-use utensils, between-use storage Observed liquor bottles with unprotected toppers in bar speed rail in front of handwashing sink - repeat violation, corrected. Observed plastic cups and napkins on storeroom floor - corrected.
Mechanical warewashing equipment, sanitization pressure Water pressure in dishwashing machine did not get above 10 psi - dishes were not sanitizing after running machine through 3 times.
Food storage - preventing contamination from the premises Observed cases of chips and potatoes on floors - corrected.
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