WING DING DOODLE

Nonfood-contact surfaces clean — Inspector Note: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed an accumulation of dust and grease residue on ventilation filters and exterior of deep fryers , grill and range in kitchen. Person in Charge was advised to clean said areas and to create a frequent cleaning schedule to avoid accumulation.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed food storage shelve of 2 door undercounter reach in cooler with an accumulation of standing water and walls and floor of 2 door reach in cooler with an accumulation of encrusted food residue and with a foul odor. Person in Charge was advised to wash,rinse and sanitize said equipment to prevent cross contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Equipment food-contact surfaces and utensils shall be cleaned and sanitized. Observed equipment food-contact surfaces and utensils not sanitized after rinsing at 3- compartment sink in dishwash/ food storage area. No sanitizer provided at the time of inspection. Person in Charge was advised on how prepare sanitizing solution using EPA approved bleach provided at establishment.

Proper reheating procedures for hot holding — Inspector Note: Reheating for Hot Holding. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. Observed multiple food items placed in steam table without first reheating so that all parts of food reached an internal temperature of 165F for 15 seconds. See asterisk *** in temp log. Person in charge reheated food items to 165F or above and replaced into steam table.