Stuffed shrimp, French fries, deep fried chicken sticks noted on hot buffet at 109 degrees-133 degrees, 122 degrees, and 120 degrees respectively for less than two hours (corrected-return to kitchen and reheat to 165 degrees before service). Large bowl of imitation crab noted in kitchen at 62 degrees for less than two hours and left unattended (corrected-prep product immediately and cook). Stuffed shrimp and salmon noted cooling on racked sheet tray at 62 degrees-room temperature storage. Dumpster noted with lids in poor repair (replacement required). Temperature gauge affixed to mechanical dish machine noted in poor repair at time of inspection. Mechanical dish machine equipped with chemical sanitizer noted not able to reach a minimum required rinse temperature of 120 degrees (repair required). Sample temperatures: macaroni salad 40.3 degrees, sliced ham and sliced turkey 40.5 degrees, raw hamburger patties 39.5 degrees stored in reach-in drawer coolers cooked home fries 90.3 degrees cooling properly, uncovered in lower reach-in cooler cooked meatloaf 157 degrees and cooked mashed potatoes 158.5 degrees noted resting on counter briefly and then placed in reach-in coolers, uncovered, to finish cooling. Container of mixed coleslaw at 50.6 degrees, container of cooked and cooled (whole potatoes) 48.9 degrees, and plastic storage container of 40-50 single portion cups of tarter sauce at 51.2 degrees stored in reach-in cooler for over two hours (corrected - discarded). Glass front, upright cooler in kitchen noted not working properly at this time and not able to maintain potentially hazardous foods at/below 45 degrees at all times. In kitchen, hood vent over cookline found with accumulations and debris. At bar area, especially under and behind coolers and at wall edges, heavy debris and dropped service items found. Baseboards, corners and wall edges especially noted. In kitchen, all floor surfaces especially under and behind equipment found with heavy debris and food soils. At start of inspection, kitchen handwash station was blocked and no paper towels/drying system available. In kitchen, fronts and sides of all cooking equipment, all lower shelves of prep tables, insides of all refrigeration, and fronts and sides of dishwashing and 3 bay sink all found not clean. In basement ice machine, ice slide found unclean. Inside flip top prep tables, dried food debris found on rims of prep top. In kitchen and basement, all shelving found with food debris and smears, in a general unclean condition and poor repair. Several cutting boards in kitchen found similar condition. In kitchen, cutting boards at 2 flip-top prep tables found with deep cut marks and stains. In smaller flip top prep table, accurate accessible thermometer not found. In kitchen refrigeration, numerous incidences of cold held food product in coolers uncovered and Unprotected. Education provided (corrected: pan was moved to flat top grill and reheated to 180 degrees as witnessed by inspector). 1 hour ago it was removed from refrigerator and placed in hot hold unit. of hot held shredded chicken in electric chaffing dish at 116-127 degrees.
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