BLOSSOM AND BOURBON

Dishwasher in back measure to have 25ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Handwash sink by back door observed to be missing paper towels. Other handwash sinks available throughout kitchen area. [CA]Stock handwash sinks with paper towels. [COS] Operator restocked sink.

In use wiping cloth by back cookline obseved to be stored on counter top. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Raw chicken lollipops observed to be stored on rack in walk in cooler above halved cooked rotisserie chickens. [CA] Store raw meat and poultry below ready to eat foods and produce to reduce risk of cross contamination.

Ribs in front autosham measured to be 132F. [CA] Maintain PHFs at 135F or above for hot holding. [COS] Ribs were reheated and autosham temperature was turned up.

Crab soup measured to be 99F. Per operator soup was made around 2:00PM (about 3 hours prior) and set out to cool. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Soup was VC&D.