M8TRIX CASINO- MAIN KITCHEN

Hand wash sink at dish station partially obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Final rinse at high temperature dishwasher measured at 150F [CA] Ensure mechanical warewashing equipment is installed and operated using manufacturers specifications.

Hand wash sink in dishstation is partially obstructed by stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Lack of thermometers in working refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Wet/used wiping cloths held on preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Cooked sausage held at cookline and cooked beef held in preparation refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC cooked beef was held in the refrigerator for less than 2 hrs and moved to walk-in refrigerator for rapid cooling. Sausage at cook line was placed on TPHC for discard at 4hrs.

White crystalline substance held at cook line is not labeled. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Scoops in bulk food containers lack handles. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Various phf held in preparation refrigerator measured >41F,<135F,<1hr. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Scoops in preparation refrigerator lack handles. [CA]Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Raw food of animal origin stored above ready to eat food in preparation refrigerator and in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Cutting board at preparation table is heavily scored and does not appear clean.[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Hot water at hand wash sink exceeds 108F.[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.