Hungry AF

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 2 containers of cooked pasta cooling tightly covered in the main kitchen's WIC. Discussed proper cooling methods with the PIC and employees. COS: Had food employee remove covers from 2 containers of cooked pasta in the WIC.

Approved thawing methods used — Inspector Note: Observed multiple vacuum-sealed salmon packets thawing in the meat-prep sink with no running water. Discussed proper thawing methods with the PIC and food employees. COS: PIC hand employee remove salmon from vacuum-sealed packages and turned on water that is less than 70 degrees F.

Insects, rodents, and animals not present — Inspector Note: Observed visible light entry at the front door of the food service establishment. Outer openings of the food service establishment shall be protected from the entry of pests including insects and rodents by solid, self-closing, tight fitting doors. Stated to PIC to preplace weather-strip at the front food of the establishment.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed food employee chewing gum while cooking on the grill in the main kitchen's cookline. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensils area, and food storage areas. COS: PIC had food employee discard gum and wash hands prior to continuation of cooking.

Insects, rodents, and animals not present — Inspector Note: Observed visible light entry at front and back door of facility. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors.