MISSION BISTRO

1) Cheese, sour cream, and milk on cart labeled for restaurant ops service at 8:30-2:30PM. Items measured to be: -Cheese at 59F -Sour cream at 53F -Milk at 56F 2) PHFs in ice bath by grill measured to be: -Ground beef balls at 57F -Sliced cheese at 52F Ice observed to only raise to the bottom the food containers. [CA] PHFs shall be held at 41°F or below for cold holding. Ensure water and ice level in ice baths are sufficient to partially submerge sides of the containers of PHFs to ensure enough surface to transfer heat. [COS] Per employee, dairy items were out for prepped and were used within the last hour and a half. Items were carted into walk in cooler. Water was added to ice bath to ensure water such that ice water level was raised to keep PHFs cold.

1) Sink at grill station has jammed paper towel dispenser. Handwash sink avaiable around corner directly on other side of doorway next to handwash station at grill station. 2) Handwash station at the far end of the bakery observed to be missing paper towels. Second handwash sink observed in room. [CA] Single-use sanitary towels shall be provided in dispensers. Ensure dispensers are in operational condition. [COS] Paper towel dispensers were unjammed and refilled.