ST-TREEHOUSE RESTAURANT

Observed carrots and peppers in uncovered shallow container at 116F cooling without rapid cooling equipment. Food was just prepared (less than 1 hour). [CA] Cool foods rapidly by using an ice bath. [COS] Ice bath provided.

Measured a large container of teriyaki sauce in walk in cooler between 50F-51F that was made yesterday. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer.

Measured cooked broccoli at 45F and cooked carrots at 44F in prep station across from cookline. [CA] Potentially hazardous foods shall be held at or below 41 or above 135°F.

Dishwasher measured at 0 ppm chlorine. [CA] A minimum of 50 ppm chlorine is required for the dishwasher. Repair unit and manually sanitize at the 3 compartment sink at 100 ppm chlorine until unit is fixed. {COS] Unit was rechecked at end of inspection and measured at 50 ppm.

Observed several fruit flies (6-10) in the back prep area. [CA] Eliminate the fruit flies.

Observed a broom and dust pan located in front of the hand sink next to the front prep/cookline. [CA] Keep hand sink unobstructed at all times. [COS].