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6-1B: .04(6)(f)Observed three soups on the stove that were hot holding but below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: PIC has soups discarded.
14B: .05(10)(e) 1,2,4Observed clean containers on rack in kitchen and cups at the bar that were stacked wet. After cleaning and sanitizing, equipment and utensils:
1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)
Corrective Actions: PIC had items cleaned again and set out to air-dry.
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: Drink syrups are used at this facility.
NOTE: Questions? Please visit www.gnrhealth.com