Cold Hold (41 F/45F) Ensure all cold held food is at 41 F or below. Observed food in walk in cooler at temperatures ranging from 47-50F. Food was voluntarily discarded.
Proper Handling of Ready to Eat Foods "Ensure proper handling of ready to eat foods. Observed bare hand contact when employee used bare hand to add toppings, green onions, to baked potatoes."
Handwashing Facilities With Soap and Towels Provide soap and paper towels at all hand washing sink. Observed no soap or paper towels at bar hand washing sink.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Ensure all food contact surfaces are clean. Observed slim and mold in fountain drink dispenser at the bar.
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