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14: Low temperature dish machine not working at time of inspection due to emplty chlorine bottle. Corrective Action: replaced and primed by employee now reading 50 ppm
19: Hollandaise sauce stored out of steam table and holding 110 F. Corrective Action: must be put on time policy if not placed on proper hot holding equipment. Corrective Action: near closing so product was timestamped. Discussed properly setting up time policy. Follow up required for proper compliance of time policy or hot holding in steam table.
20: Tomatoes on ice bath over 50F cut an hour ago at expo station in plastic pan. Corrective Action: ice bath remade with more ice, tomatoes replaced with new ones and metal pan used instead.
20: Cold holding spinach at 60 F on counter for eggs Benedict plating. CA: trained that spinach should be cold held as a Temperature controlled safety food but can be placed on time policy. Person in charge also states eggs are sometimes left out. Discussed eggs will also need to properly time stamped and added to TPHC if storage outside of cooler is wanted,
21: Multiple foods such as pico de gallo in prep line reach in cooler are passed or have today as EOD disposal date. Corrective Action: person in charge states its due to label system. Discussed labels needs to be fixed in order to prevent confusion and proper disposal. Corrective Action: food date marked with proper date and follow up required to ensure proper compliance.
26: Raid bug spray on site. Corrective Action: trained that self treament is not permitted and pesticides to not be stored on site. Removed by person in charge
37: Phones and personal drinks On prep tables and over dish machine
45: Crack and chipped pans in use and cover for all purpose flour is cracked and chipped.
57: Issing no smoking signage at every entrance,
Discuss Sanitizer bucket placement off of food prep surfaces and below and away from consumers product. Discussed cold holding methods like using metal pans and having more ice than water. Reviewed proper wiping cloth usage. Reviewed that spot cleaning is not allowed but debris may be removed with a NEW rag or paper towel but does not act as cleaning knives or utensils. And polishing is allowed only for clean and DRY plates and utensils. Reviewed that handsink are for hands only, .
Salad prep cooler may be too cold, discussed continual monitoring.