BETSY'S RESTAURANT & LOUNGE

Observed potentially hazardous foods that measured in the temperature danger zone located in a drawer cooler unit (see measured observations). [CA] ENsure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [SA] PIC will have staff discard remainder of food at end of service (2pm) and will use time control until the unit can be adjusted/repaired.

Observed potentially hazardous foods that measured in the temperature danger zone located near the cookline, on top of the food prep cold hold unit, on food prep surfaces, and in the drawer coolers. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Facility may consider using time control (TPHC) for the PHFs. [SA] PIC will have staff discard PHFs in drawer coolers and by the cookline and food prep surfaces at 2pm.

No paper towels at handwash station. [CA] Ensure all handwash stations are supplied with soap and paper towels at all times. [COS] PIC refilled paper towels during time of inspection.

Observed potentially hazardous foods that measured in the temperature danger zone located in the walk-in cooler (ham 46F-47F, cheese 47F). Per PIC, they had a large delivery and propped the walk-in cooler door open. Also observed employees going in and out of walk-in cooler throughout the inspection. [CA] ENsure pHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize loading time if possible. Adjust walk-in cooler to be colder to account for the frequent opening. [COS] PIC propped walk-in freezer door (located inside the walk-in cooler) to quickly cool the PHFs down and will monitor the temperatures of the PHFs. Inspector verified that temperatures were going down.