DISH N' DASH

FOUND THE PROBE THERMOMETER NOT WORKING. [CA] PROVIDE A WORKING THERMOMETER.

THE HOT WATER AT THE 3 COMPARTMENT SINK IS 93F. [CA] PROVIDE HOT WATER AT 120F MINIMUM. COS FOUND THE HOT WATER AT THE 3 COMPARTMENT SINK AT 93F. [CA] PROVIDE HOT WATER AT 120F COS

FOUND THE MEAT IN THE WALK IN COOLER BETWEEN 43F AND 46F. FOUND THE BABA GANOUSH IN THE SERVICE REFRIGERATOR AT 44F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.

FOUND SEVERAL WET TRAYS STACKED ON THE SHELF PRIOR TO DRYING. [CA] ENSURE THE TRAYS ARE AIR DRIED PRIOR TO STACKING THEM.

Unshielded light observed above food preparation area. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Bagged produce stored directly on the floor of walk in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Several wet/used wiping cloths found on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Time as a Public Health Control (TPHC) was being used for the edamame on the griddle (time sticker label observed), but no written procedures were available upon request. [CA] When using TPHC, ensure written procedures are available for review. [COS] Filled out TPHC written procedures form.

1) Inside the walk-in refrigerator: measured internal temperature of raw meats to be 44F-45F. Employee stated they had been held since 11am (less than 3 hours prior). Ambient temperature of walk-in refrigerator measured to be 46F after a metal probe thermometer was left inside with the door closed for 35 minutes. 2) At the front prep unit, inside a prep insert: measured internal temperature of feta cheese to be 49F. Employee stated the cheese had been held for 1 hour, and had been moved from a different refrigerator. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Adjust unit temperatures so that they are able to keep foods at 41F and below. Note: employees stated they will add ice or move meat inside the walk-in refrigerator to a different unit.

Measured hot water at the 3-compartment sink to be 102F. [CA] Provide hot water (120F) at the 3-compartment sink.

A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer to measure internal food temperatures.