Date of inspection: March 7
Violations: Observed calamari improperly thawing on ice. Ensure one of these methods are being used to properly thaw foods:
- Under refrigeration
- Completely submerged under running water
- As part of the cooking process
Observed chicken breast out of temperature at 45F for cold holding. PIC was instructed to place chicken breast in the freezer to rapidly cool. Ensure all TCS foods are maintained at or below 41F to limit the growth of bacteria.
Observed a build up of ice and a leak coming from the walk-I freezer. Ensure freezer is serviced and maintained in good repair.
Ensure gaskets are replaced on the Randell reach-in cooler located by the Traulsen Holding Unit so they can be kept in tact.
Observed build up on the following non-food contact surfaces:
- Inside Beverage-Air reach in cooler where plates are being stored
- Inside Continental reach in beside salad prep table
Ensure these areas are cleaned and maintained on a more frequent basis to remain free of build up.
Observed missing/damaged flooring in the kitchen and bar area. Ensure flooring is replaced so that it is maintained in good condition along with being smooth and easily cleanable.
Observed the following areas with grease build up/debris:
- Under three-compartment sink
- Underneath hood system
- Behind the grill/fryers
- By the information board where paper goods and small wears are stored
- Underneath the drink station
- Mop storage/sink area- has been taken out of service (recommend to be in service to have a functioning mop sink)
- Dry storage area where alcohol is stored
- Cleaning on the outside of the grease trap because it is causing an issue at the sump pump area
Ensure these areas are cleaned and maintained on a more frequent basis to remain free of build-up.
Comments: Observed standing water in the basement area. Monitor to ensure leak is not continuous and becomes a larger issue. It is recommended to clean area to prevent further problems.
Discussed and PIC received a copy of the Food Code Changes. Ensure applicable changes are being implemented at operation and Level 2 Training in Food Protection is completed by a member of management/supervisory employee.
Follow-up inspection will occur in 30 days or thereafter.
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