Date of inspection: Aug. 16
Violations: Observed multiple containers of whipped butter, inside reach-in display cooler, being held cold above 41F. Ensure foods are held cold at or below 41F in order to limit the growth of bacteria.
- Whipped butter- Ch- 50.0F- PIC and staff voluntarily discarded approximately 25 portioned containers.
- Whipped butter is combination of margarine and real butter (real butter contains milk, therefore shall be held cold at or below 41F).
Observed multiple non-food contact surfaces with build-up of food residue. Ensure non-food contact surfaces are cleaned more frequently and maintained so that they are free of build-up.
- Spray nozzle at dish machine.
- Soda gun holster at bar
- Gaskets on bar cooler doors.
Comments: This report is a follow-up to the inspection report dated 08/09/2016.
At time of re-inspection, no foods were observed being stored beyond their discard dates.
At time of re-inspection, the ambient air temperature for the reach-in display cooler was observed at 48.0F. PIC was informed to ensure no perishable foods are stored in cooler. The ambient air temperatures for the salad prep cooler were observed at 38.8F and 40.0F. PIC was informed to ensure no foods are stored in cooler until it can hold foods cold at or below 41F (at time of re-inspection, no foods were observed inside prep cooler). If foods are placed in salad prep cooler, it is highly recommended that food temperatures are monitored hourly.
PIC was informed to continue to ensure food contact surfaces are washed, rinsed, and sanitized after use or every 4 hours, if they are used throughout hours of operation.
No further re-inspection is needed.
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