SCU THE BRONCOS - THE FIRE, AND THE SLICE

At the burger preparation station, measured cut tomato at 56F and dairy-based dressing at 60F. Per employee, cut tomato and dressing were prepared 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Foods were relocated to under counter refrigeration to facilitate rapid cooling during inspection.

Observed several drain flies nearby the warewashing station. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects, fruit and drain flies, weevils, ants, and gnats.

Measured multiple items in under counter refrigeration units from 47-55F, including cheeses, cut tomato, salmon, and burger patties. Per staff, foods were moved from the walk-in cooler less than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Foods were relocated to the walk-in cooler to facilitate rapid cooling.

Observed multiple ventilation hood filters are missing. [CA] Ventilation hood filters shall be in place and maintained in good repair.

Measured the ambient temperature of multiple under counter refrigeration units at 50F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until unit is repaired.

Measured the final rinse temperature at the high temperature dishwasher at 150F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).