Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: There was raw eggs placed over RTE food items in the kitchen refrigerator.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: There was debris on the floor under and around equipment at the bar.
Separation from food, equipment, utensils, linens, and single service Observation: There was toxic items placed above food equipment at the kitchen three compartment sink. There was a can of lubrication placed on top of a pizza freezer. Both items corrected.
Light bulbs, protective shielding Observation: Lights in the kitchen were not properly shielded or shatterproof.
Cleaning frequency of food contact surfaces (non-PHF/TCS) Observation: The interworkings of the ice machine was soiled.
03/18/2015
Regular
Food is properly labeled Food was not labeled properly, there were limes in an unlabeled sour cream container.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Floor in the kitchen was soiled and in bad repair.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Datemarkning was not consistent. - Discussed the importance of datemarking.
Roasts held at a temperature of 130°F or above The north beer cooler was at 45 degrees. - Turned down at inspection
Light bulbs, protective shielding *Repeat Violation* There were unshielded lights above single service-ware containers and the three compartment sink in the kitchen.
Designated areas for employees use of designated areas by employees
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