JAKE'S RESTAURANT

In the kitchen area, in the prep top, measured sliced cheese and pastrami at 52F. Observed storage of sliced cheese and pastrami in a large container without adequate contact with sides of container. In the insert prep top of the pizza prep unit, measured tomato sauce at 48F. Observed container of tomato sauce double stacked into a stainless steel container at the insert top of the pizza prep unit. Per operator, sliced cheese and pastrami stored for about 15 minutes, and tomato sauce stored for less than an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved tomato sauce into the undercounter refrigeration to facilitate proper holding temperatures. Operator moved sliced cheese and pastrami into smaller containers to create contact with sides and facilitate proper holding temperatures.

In the back prep area, in the walk-in refrigerator, measured a large pot of chili at 75F. Per operator, chili was prepared about 2 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitate by using ice baths, stirring food frequently, and keeping containers uncovered to allow for heat to ventilate. [SA] Operator placed pot of chili into an ice bath and mixed to facilitate cooling.

In the kitchen area, on the floor to the left of the pizza prep unit, observed accumulation of flour. In the same area, on the upper right wall above the pizza prep unit, observed peeling FRP panel creating cracks an crevices. In office doorway into the back prep/warewash area, observed peeling FRP panels and cracks and crevices around the doorway. Behind the warewash machine, in the right corner, observed cracks and crevices between FRP panels. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent possible harborage of vermin.

In the right shelving area above the pizza station, observed FRP panel detaching from the wall. In the doorway to the back prep area from the office, observed FRP panel detaching and cracks/crevices around the frame. Behind the warewash machine, observed cracks and crevices on the FRP panel. Above the warewash machine, on the particle board shelving, observed cracks and crevices around the shelving.

Observed food handler cards missing or unavailable for review. [CA] Ensure copies of food handler cards are kept on-site and available for review.

Observed open back door at the back prep area. [CA] Ensure back door is kept closed to prevent an entrance for vermin.

In the kitchen area, at the insert prep top, measured hard boiled eggs at 49F, sliced tomatoes at 49F, sliced cheese at 49F, deli meat at 46F, and blue cheese dressing at 55F. In the same area on the counter-top, measured various dressings/sauces including caesar, chipotle, and mayonnaise at 55F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator placed dressings/sauces into a container with ice to facilitate proper holding temperatures. Operator added ice and placed covers over items in the insert prep top to facilitate proper holding temperatures.

In the back prep area, at the ice machine, observed mold-like growth on the inner panel. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).