Observed accumulation of soil residue on bottom shelves of coolers and freezers in kitchen..
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Observed a build-up of dirt and debris in hard to reach areas of kitchen.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
|The following was observed during the inspection: Hot water, soap and single-use paper towels available at handwash sink. Metal stem probe thermometer available. Spoke with P.I.C. about how to calibrate metal stem thermometer. Single-use gloves and hair restraints in use. Sanitizer was adequate (50-100 ppm chlorine). TCS food in cold holding <41°F.|