WIENERSCHNITZEL #33

*REPEAT VIOLATION* 1. In prep line cooler 1 top wells/inserts, cut tomatoes measured at 45F, mozzarella cheese measured at 48F, ranch measured at 47F. PIC stated all food items were placed in the unit 2 hours prior to measurement. 2. In prep line cooler 2 top wells/inserts, ranch to-go cups on the top measured between 53F. Ranch observed over stacked and stored past the fill line of the metal inserts. PIC stated ranch was placed in the unit approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Discontinue overfilling metal inserts. [SA]: All food items that were out of temperature were relocated to other functioning units to rapidly cool down. Note: PHFs in the reach in portions of the prep line units measured in approved temperatures. Monitor unit and maintain lids/covers of units closed when not conducting food preparation.

Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Accumulation of grime on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

Facility has a soft serve machine but was not able to provide a California Department of Food and Agriculture (CDFA) Dairy license. Per Manager, the State comes to inspect the machine once per year. [CA]: Provide a California Department of Food and Agriculture (CDFA) Dairy License for soft serve machine or remove unapproved unit from the facility.

*REPEAT VIOLATION* Maximum water temp at the 3 compartment sink measured at 116F. [CA]: Provide at least 120F of hot water at 3 compartment sink.

Accumulation of dust on the walk in cooler's fan guards. [CA]: Remove accumulation and routinely clean fan guards.

In the small prep line cooler top wells, ranch to-go cups on the top measured between 55F - 60F. Ranch observed over stacked and stored past the fill line of the metal inserts. Manager stated ranch was placed in the unit approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Discontinue overfilling metal inserts. [COS]: Ranch to-go cups were relocated to the prep line reach in to rapidly cool down.