K30: Food storage: food storage containers identifiedMultiple containers of food stored directly on the floor in the walk in freezer. Container of garlic stored directly on the floor at the food prep area.
[CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
K40: Wiping cloths: properly used, storedWet and soiled wiping cloth stored on work surface in between use.
[CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
K07: Proper hot and cold holding temperaturesCritical*REPEAT VIOLATION*
1. Rice in rice cooker measured at 129F. Per staff, rice was cooked approximately 2 hours prior to measurement.
[CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F or above at all times.
[COS]: Rice was time marked to be discarded on the 4th hour after it was removed from temperature control.
2. At the rear bar, tartar sauce (measured at 51F) and tomato sauce (measured at 56F) bottles are not in direct contact with ice bath. Manager stated food items were placed in ice bath approximately 1 hour prior to measurement.
At the cashier line, ranch in to go containers measured at 64F. Staff stated ranch were placed at the cashier line approximately 40 minutes prior to measurement.
[CA]: PHFs shall be cold held at 41F or below at all times. Ensure proper ice bath is conducted in which food containers are sufficiently submerged and in direct contact with ice bath.
[COS]: PHF's were relocated to cooling units to rapidly cool down.
K22: Sewage and wastewater properly disposedLeak observed at the 3 compartment sink's drain pipe. Wastewater being collected in a plastic bucket.
[CA]: Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.