BILLS CAFE

Only handwash sink located by the cook line was partially obstructed by equipment in front of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible for employees to readily wash their hands as required. [COS] Employee relocated item that partially obstructed the sink.

Pressurized cylinders are not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface.

Lack of hot water at handwash sink by the server station. Water was measured at a maximum of 64F. [CA] Handwash sinks shall be capable of providing warm water at a minimum of 100F.

Potentially hazardous foods observed left out of temperature control at the cook line. Raw shell eggs on shelf above of the food prep unit and sliced cheese on top of the food prep unit inserts measured at 58F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F or hot holding at or above 135F. [COS] Employee relocated the food into refrigeration units.

Wiping towels along the cook line are observed used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1) Cloth towels used to direct control with cooked chicken held inside walk-in cooler. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials. 2) Observed tongs stored on the trash bin by the grill to be reused. [CA] Equipment and utensils shall be stored in a manner and location that is clean and protected from contamination. [COS] Employee was asked to remove tongs to be properly washed before it was reused to handle food. 3) Pressurized cylinders at the bar are not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface.

Spay bottle used at the cook line are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.