VI / Time/Temperature Controlled Safety Food
Food in the salad prep cooler and sandwich prep cooler are holding foods at 43-47 degrees. Lower temperature of the cooler to keep foods at 41 or lower and prevent the growth of microorganisms.
VII / Protection from Contamination
Observed raw eggs stored above ready to eat foods in the prep cooler and the walk in cooler. Raw eggs shall be stored on the bottom/underneath ready to eat items to prevent cross contamination.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Critical Control Point
Inspection Date: 08-June-2016
| Comments |
|---|
| Received complaint concerning cockroaches in the facility. Manager on staff reported roaches have been in the facility, a few weeks ago they began pest control through gico. At time of inspection did not observe any roaches. The facility needs to be thoroughly cleaned to prevent attraction of pests. Observed employee handwashing. Gloves in use. Coolers near bar room door not cold enough to keep foods at 41 degrees or lower. |