| 3-305.11 / FOOD STORAGE Core Item Corrected During Inspection Large slabs of raw beef were stored on the floor in the Bar WIC. Store all food items 6 inches above the floor. . Action Taken: Staff relocated raw beef. Correct By: 08-Nov-2017  |
| 3-403.11 / PROPER REHEATING PROCEDURES FOR HOT HOLDING Priority Item Corrected During Inspection Nacho beef was reheated to a temperature of 125 within 2.5 hours. Discard nacho beef. Adjust procedures and methods to properly reheat food. Action Taken: Beef was discarded. Correct By: 08-Nov-2017 |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Salad RIC/Coldtop has an accumulation of water at the bottom of the unit. Maintain equipment in good repair. Correct By: 22-Nov-2017 |
| 4-501.12 / CUTTING SURFACES Core Item Repeat Cutting boards on both prep lines are scored and discolored. Resurfaced or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 22-Nov-2017 |
| 4-602.11 (E) / EQUIPMENT FOOD-CONTACT SURFACE Core Item Observed buildup of slime mold on inner lip of ice machine. Implement cleaning procedures to prevent buildup of slime mold Correct By: 08-Nov-2017 |
| Comments |
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| This is a routine inspection. At this time, all hot and cold holding temperatures are within the safety zone. Proper handwashing, glove use, and hair restraints were observed. PIC is knowledgeable about proper food procedures. Ice wands are available for proper cooling. During this inspection, time was used properly as a control for coleslaw. Cooler thermometers, food thermometers, and test strips are available. Sanitizer was at acceptable levels. |