Date of inspection: Oct. 7
Violations: Observed the following food items out of temperature range for cold holding: sliced tomatoes 46.2F, rice 50F, shredded cheese 45.8F, and rice 50F. Ensure all TCS foods are maintained at 41F or below to limit the growth of bacteria. PIC wrapped food items in plastic and placed them in ice during inspection.
Observed equipment being stored on top of one another while still drying. Ensure equipment and utensils are in a self-draining position that allows air drying prior to stacking.
Observed debris and what appeared to be insects on the floor at the bar between the cash register and beer tape corner. Ensure areas are clean and maintained on a frequent basis to prevent any potential source of contamination. PIC stated area will be cleaned during inspection.
Comments: Discussed proper drying methods for equipment and utensils with PIC and kitchen personnel.
Discussed with PIC putting ceiling tile back up by the three compartment sink.
Ensure banquet area handsink is supplied with soap and papertowels before serving.
Food items were properly stored and date marked during inspection.
Observed proper glove usage by kitchen personnel.
Discussed food code changes and PIC received a copy.
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