STARBIRD

Potentially hazardous foods measured at improper cold holding temperatures. - Alioli and yogurt sauce on ice in the prep unit inserts measured at 51F - 54F. Per employee, the items were refilled within the last hour. - Chicken patty in the drawer cooler measured at 53F. Per employee, they are unsure when the item was put into the drawer. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee made an ice bath for the sauces so that the bottles are partially submerged. The chicken patty was discarded by employee.

Rubber gasket on drawer cooler located under the fries warmer are in disrepair. [CA] Replace gaskets on cooler units and maintain in good repair.

Sanitizing rinse at the high temperature dishwasher is measured at 150F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F. [SA] Employee will complete the sanitizing step using the three compartment sink and quat sanitizer.

Floor sink located outside the walk-in cooler was clogged and filled with standing water. [CA] Unclog floor sink and maintain plumbing of facility in good repair. [COS] Employee removed debris that had clogged the drain.

Potentially hazardous foods held on ice inside at the prep line was measured at improper cold holding temperature. Greek yogurt ranch measured at 57F and aioli measured at 61F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [SA] The food was labeled with a prepared time of 10am and will be subjected to time where it will be discarded if not used by 2 pm.

Quat sanitizer for the wiping towel sanitizer buckets was measured at 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Lacking the applicable chemical test strips to measure sanitizer for the high temperature dishwasher and three compartment sink.[CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).