Salata

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed failure to allow utensils (pans) to air dry before double stacking them. Observed several utensils were stacked wet in the dish washing area. I advised the PIC to unstack them, rinse and sanitize them and she did rinse, sanitized and rearranged the to air dry. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. 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.

Proper cold holding temperatures — Inspector Note: Observed failure to keep TCS food at their required temperature of 41F and below. Observed that the shrimp, salmon fish, and tomatoes at the front serving cooler were 47F, 52F and 45F. I advised the PIC to discard them and he did. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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 cold holding temperatures — Inspector Note: Observed the chicken, beef, eggs and others were temping above the required TCS temperature. I advised the manager to correct them and he did. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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