Observations & Corrective Actions

16: 4-601.11 (A) Staff observed rinsing a bowl used for salad preparation in the hand sink and drying it with a common towel. Bowl was brought to the warewashing area to go through a full wash, rinse & sanitize cycle. In use utensils and equipment must go through a full wash, rinse & sanitize cycle every 4 hours. Do not wash dishes in hand sinks or dry with common towels.

22: 3-501.16 (A)(2) A container of half & half 45F found improperly cold holding in an inadequate ice bath at the serving line. Par cooked house made sweet potato & regular fries 45F found stored in an inadequate ice bath on the food preparation table. This is a repeat violation and was to be corrected by this time. The following items were observed improperly cold holding in the top portion of the saute make table cooler: sautéed zucchini 56F sautéed squash 52-53F cooked asparagus 56F sprouts 62F (container sitting on top of drop pans) cooked green beans 57F gnocchi 59F cooked pasta 55F bolognaise sauce 56F carbonaro sauce 52F cooked quinoa 52F Food improperly cold holding in the bottom portion of the make table cooler: sautéed zucchini 46F blue cheese 46F cooked asparagus 49F quionoa 44-45F All potentially hazardous foods were discarded upon request. Staff stated their technician advised them to unplug the cooler when they observe ice buildup in the back of the unit. Kitchen manager stated they unplugged the unit 2 days ago and ice build up was observed today. The refrigeration technician was contacted at time of inspection. This establishment is not approved to store potentially hazardous foods in this cooler unit until an invoice has been received by the licensed technician, and this establishment provides proof of proper cold holding (ie. digital thermometer in cup of water). A follow up inspection will be conducted to verify proper operation by the make table cooler or an invoice for a new make table cooler has been received by this department.

23: 3-501.17 A few items observed without a date mark including heavy whipping cream, cooked pasta & cooked asparagus. Kitchen manager said they usually go through products within 24 hours. Install a date marking practice to ensure all ready to eat products are dated if they are not used within 24 hours.

41: 3-304.14 Cookline staff observed using dry towels to handle hot pans and wipe food debris away from table ware and would wipe their gloves with the same towel. Discontinue wiping gloved hands on food debris towels.