PARTY HELPERS THE

Sanitizer test strips were not available upon request. Observed employee was actively washing dishes. [CA] Obtain sanitizer test strips and have them readily available.

The 3-door upright refrigerator left of the cookline was unable to keep foods at 41F and below, particularly in the left side and lower level of the unit. [CA] Repair unit so that it can keep all foods at 41F and below. Note: ambient temperature of unit measured 46F after a metal probe thermometer was left inside with the doors closed for over 20 minutes. The thermometer was placed in the bottom-most area, left side of the unit. PHFs in the upper right area of the unit measured 41F. Recommend having technician check the air circulation/functionality of the unit.

Observed the restroom door lacked a self-closing device. [CA] Install a self-closing device on the restroom door.

Inside the 3-door upright refrigerator left of the cookline: measured internal temperatures of fig dip, horseradish cream, heavy cream, and honey dijon sauce to be 45-53F. These items were stored in the lower left side of the unit, and operator stated they had been held since the day before. In the right side/upper area of the unit: measured internal temperature of cheeses to be 41-44F. PIC stated cheese had just been delivered this morning, about 2 hours prior. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] PHFs that had been held for more than 4 hours were voluntary discarded (see VCD form). Other PHFs were moved to a different refrigerator. (Note: Unopened milk cartons and shell eggs measured 45F, and were located in the bottom-most area and left side of the unit.)

Under the 2-compartment prep sink: observed drain pipe extended into the floor sink. [CA] Maintain a minimum 1 inch air gap between the drain pipe and the top of the floor sink.

Observed restroom door lacked a self-closing device. [CA] Install a self-closing device on the restroom door.