SNOOZE AN A.M. EATERY

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: OBSERVED SEVERAL PANS STORED ON SHELF IN A MANNER THAT DOES NOT ALLOW FOR AIR-DRYING AFTER SANITIZING C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food stored covered — Inspector Note: OBSERVED HASHBROWN CONTAINER AND SEASONING CONTAINER STORED UNCOVERED ON LOWER SHELF IN MAIN KITCHEN NEAR GRILL PREP AREA. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: CONTAINERS CLOSED/COVERED

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED SEVERAL PANS AND UTENSILS STORED AS CLEAN AND READY TO USE WITH FOOD DEBRIS IN WAREWASHING AREA. OBSERVED GLASSES STORED AS CLEAN AND READY TO USE WITH FOOD DEBRIS INSIDE/ON FOOD CONTACT SURFACE. C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: EQUIPMENT PLACED BACK IN WASREWASHING AREAS TO BE CLEANED AND SANITIZED

Proper cold holding temperatures — Inspector Note: OBSERVED MULTIPLE TCS FOODS (DISTINGUISED BY ASTERISKS " ** ") COLD HOLDING ABOVE 41F THROUGHOUT THE KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: BATTERS REPLACED @ 42F; MILK AND EGGS DISCARDED