Date of inspection: Dec. 14
Violations/comments: Observed food not being held at proper temperatures. Chili and queso at 120 degrees, blue cheese at 55 degrees. Keep all TCS foods above 135 degrees or below 41 degrees at all times to prevent bacterial growth. Steam table setting was increased, Top layer of bleu cheese container removed. The equipment in the kitchen needs to be cleaned thoroughly. Specifically, the following items need to be washed, rinsed and sanitized - “clean” food containers, chicken prep init, ice machine interior, can opener, vegetable slicer, measuring spoons, rack by grill, sauce table, warmer, wing cooler. Repair damaged seal on salad prep so it seals tightly. Provide paper towels and soap at all hand sinks. All hand sinks must be available to wash hands. Water pressure at hand sink very low. Repair. Stainless steel cleaner stored above prep area. Do not store chemicals where they can possibly contaminate foods. Corrected.