CAP'T LOUI

WIping towels 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).

Handwash sink located in the back prep area is not easily accessible due to being partially obstructed by equipment. [CA] All handwash sinks shall be readily accessible for employees to easily wash their hands when required.

Potentially hazardous foods measured at improper cold holding temperatures. Raw chicken wings and sausages overstacked in the food prep unit inserts were measured at 50-52F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the over stacked food items that were at improper temperatures and relocated them into the walk-in cooler.

Shellstock tags are not maintained for 90 days [CA] Shellstock tags shall be maintained for 90 days and kept in chronological order correlated to the date of the date the shellstock are sold or served.

Lack of hot water at the handwash sink located by the cook line. Hot water handle at the sinks faucet is in disrepair [CA] Handwash sink shall be able to provide warm water measured at 100 F.

Knife observed stored with it's blade in the crevice between two refrigeration units. [CA] Knife shall be stored in a manner where the food contact surface is kept clean and protected from contamination.

Multiple spray bottles observed in the food prep areas and are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Wiping towels are used, reused, and stored on food 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).

Containers of food are stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.

Cooked potatoes measured at 99F are cooling inside the walk-in cooler while fully covered with a lid. [CA] Potentially hazardous foods when cooling shall be loosely covered or uncovered to facilitate rapid cooling.

Clam chowder in the hot holding unit is measured at 116F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee was unsure how long the food was out of temperature and voluntarily discarded the food. Minor violation: The following potentially hazardous foods inside the walk-in cooler was measured at improper cold holding temperatures: sausage, noodles, and raw shell eggs measured at 46-48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Spray bottle near the prep area is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Drain line from ice machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of the drain line and the rim of the floor sink to protect equipment from back flow contamination.