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10: 3020 Both bar hand washing sinks do not have hand soap available for employees to properly wash their hands.
All hand sinks shall have hand soap available for proper hand washing.
Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
15: 470 Raw shell eggs observed stored improperly over ready to eat foods (vegetables and creme brulee cups) .
Corrective Actions: Prevent potential cross contamination by not storing raw animal foods over ready to eat foods. Do not store raw animal foods over ready to eat foods. The PIC (person in charge) moved the raw shell eggs to below the ready to eat foods.
22: 0820 (A2) Potato wedges observed cold holding at improper temperatures (53F) at the prep cooler on the line (wedges over stacked in pan).
TCS (time temperature control for safety) foods shall cold hold at 41F or less.
Corrective Actions: Cold hold TCS foods at 41°F or less.
23: 830 Observed several time and temperature control for safety foods (TCS) not properly dated for disposition. Foods not date
labeled include cooked chicken wings, portioned rice, butter chicken sauce
Corrective Actions: Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maximum of 7 days with the day of preparation counted as day 1. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
28: 3330 2 chemical spray bottles observed without labels in the kitchen. All spray bottles need to be labeled with their contents
Corrective Actions: Properly label working containers of toxic items with the common name.
43: 550 In use utensils observed improperly stored in a 6 pan of room temperature water.
Corrective Actions: If in use utensils are stored in water, the water needs to maintain 135F or above.
COrrected- PIC moved the pan of utensils to the flat top griddle.
note- citrus vinaigrette, pesto sauce, spicy mayo all do not contain garlic of any kind. All non-TCS food ingredients.
| Description | Temperature | State of Food |
| pico | 40 °F | Cold Holding |
| cheese dip | 39 °F | Cold Holding |
| hummus | 39 °F | Cold Holding |
| butter chicken sauce | 40 °F | Cold Holding |
| roasted mushrooms | 40 °F | Cold Holding |
| raw chicken | 40 °F | Cooking |
| sliced cooked chicken | 40 °F | Cold Holding |
| creme brulee cups | 40 °F | Cold Holding |
| braised port | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| low temperature dish machine | mechanical | 100 |