FRESH TO ORDER

Wiping cloths: properly used and stored — Inspector Note: observed several wiping cloths wet and resting on the counter top. COS:PIC removed all wiping cloths to be discarded and replaced with new. PIC was advised the following: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution

Proper cold holding temperatures — Inspector Note: Observed several TCS food not being held below 41 degrees F in the Front food station RIC below the fire grill (steak, patties(bison burger and Salmon burger). CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Food properly labeled; original container — Inspector Note: During routine inspection observed several bottles with sauces in them not properly labeled. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean and sanitized equipment (pans) stack on top of each other while still wet (wet nesting). After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Advised PIC to air-dry the equipment.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the lights found in the cooking area (above Grill and fryer) were not operating. CA: Replace or fix the lighting for the hoods above the grill and fryers. Code requires that all physical facilities shall be maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: observed the WIC curtains were broken and some missing. CA: PIC was advised to replace the curtains.

Adequate ventilation and lighting; designated areas used — Inspector Note: observed light covering missing above the dishwashing area of the kitchen. CA: light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages,

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black and pink mold-like slime buildup inside the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised PIC to clean and sanitize the ice machine.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed severely scored cutting boards that are in need of change. CA: Advised PIC to have the cutting boards replaced.

Proper cold holding temperatures — Inspector Note: Observed several TCS food not being held below 41 degrees F in the Front food station RIC below the fire grill (steak, patties(bison, black bean, salmon)). CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Proper cooling time and temperature — Inspector Note: observed shredded salmon in a metal container on a rolling rack in the prep area improperly cooling. Salmon was temped at 90F. CA: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

Food properly labeled; original container — Inspector Note: During routine inspection observed several bottles with sauces in them not properly labeled. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

Wiping cloths: properly used and stored — Inspector Note: observed several wiping cloths wet and resting on the counter top. CA:PIC was advised the following: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean and sanitized equipment (pans) stack on top of each other while still wet (wet nesting). After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Advised PIC to air-dry the equipment.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use cups being used to scoop in dressing and flower. Single-service and single-use articles may not be reused. Advised PIC to discard the single-use items.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold-like buildup inside the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Advised PIC to clean and sanitize the ice machine.