ODEUM RESTAURANT

Observed open container of breadcrumbs stored directly under the towel dispenser at one of the handwash stations. [CA] Keep food protected and covered and away from locations where contamination can occur.

Observed box of onions and box of potatoes stored directly on the ground. [CA] Store food at least 6" off of the ground.

Observed potentially hazardous foods that measured in the temperature danger zone located in a food prep cold hold unit, in a reach-in cooler and on a rolling rack (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. [COS] PIC voluntarily discarded all compromised foods.

One light underneath hood was not working. [CA] Repair light. Observed deep fryer positioned in a way that lacks a 6" overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed a hair in and uncovered container of chicken. [CA] Keep food safe, covered and unadulterated. [COS] PIC voluntarily discarded the chicken.

Observed a potentially hazardous food located in the food prep cold hold unit that measured in the temperature danger zone (hummus 49F). According to PIC, the hummus was left out a little too long during loading of the unit. [SA] PIC had staff put the hummus in the walk-in cooler to quickly cool back down to 41F.

Lack of a gap between the end of the discharge pipe and the floor sink under the warewash sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through a 1" airgap into a floor sink or other approved type of receptor.

Chlorine concentration at warewash machine measured at 10ppm. [CA] Ensure warewash machine provides a chlorine concentration of 50ppm.

Observed a counter top deep fryer. [CA] Place deep fryer under hood or remove from the facility. The lids on the food prep cold hold units are broken. [CA] Repair lids.