WILLARD HICKS

Observed potentially hazardous food that measured in the temperature danger zone located on a cooling rack (baked potatoes 64F) and in the food prep cold hold unit (steak 48F). Per employees, the baked potatoes were from last night and were supposed to be discarded. The cooling rack was in the walk-in cooler until recently when it was pulled out to cool other cooked items. The vacuumed sealed steaks were stored vertically in the food prep cold hold unit (upper half measured at 48F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue leaving food out that is not being diligently prepared. Store steaks below chill line. [COS] PIC voluntarily discarded the 8 baked potatoes and relocated the steaks from the food prep cold hold unit to the walk-in cooler to rapidly cool.

Hot water for final rinse cycle in the high temp dish machine measured at 156F. [CA] Ensure hot water for final rinse measures at a minimum of 160F.

One handwash station in the kitchen area did not have soap. Basins of bar handwash stations were full of dirty dishes and not easily accessible. [CA] Ensure all handwash stations are stocked with soap and paper towels at all times. Keep handwash stations clear and accessible at all times. [COS] Staff cleared handwash stations and stocked soap at the handwash station that was missing soap.

Observed potentially hazardous food located in an ice bath at the garnish station that measured in the temperature danger zone (sour cream 57F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue using ice baths for cold holding PHFs. [COS] PIC had staff voluntarily discard sour cream.

Paper towels at handwash stations in the bar area were stacked on top of the paper towel dispensers. [CA] Ensure paper towels are stocked inside the dispensers at all times.