Observed debris on handles of refrigerator by salad prep area. Observed debris on handles of potato hot holding unit.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Observed debris in hard to reach areas behind equipment in 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: TCS food in hot holding >135°F. TCS food in cold holding <41°F. Hot water, soap, and single-use paper towels were available at handwash sink. Hair restraints and single-use gloves were in use. Sanitizer was within proper range. Metal stem probe thermometer was available.|