HUNGRY AF

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed multiple plastic tubs inside walk in cooler with TCS foods(shrimp, raw chicken, fried wings, raw salmon) cooling tightly covered and stacked together. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Bathroom has no covered trash receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Physical facilities installed, maintained, and clean — Inspector Note: Observed missing ceiling tile in main kitchen and mold growth inside handwash sink by service window in main kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean. PIC advised to replace ceiling tile and clean sink.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cardboard used to line shelf in main kitchen. CA. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. COS. Cardboard was removed.

Nonfood-contact surfaces clean — Inspector Note: Observed black organic matter on gasket of freezer chest. CA. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed missing ceiling tile in main kitchen and stagnant dirty water on floor by handwash station in front food service. CA. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.