EUREKA!

Under the counter bar dishwasher measured to have 10ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Dishes shall be washed manually or bring to back to upright dishwasher.

Housemade burger sauce measured to be 43F in squeeze bottle. Ice bath observed near by. Per employee they had forgot to return bottle to ice bath. [CA] Maintain temperature at 41F and below for cold holding. [COS] Sauce was placed into ice bath.

Tongs observed to be stored on splash guard for handwash sink at end of cookline. [CA] Store utensils and other food equipment away from sources of contamination such as handwash sink. [COS] Tongs were moved

Grilled pineapples observed to be at room temperature and measured to be 85F. Per employee pineapples were grilled 1.5 hours prior. Pineapples were stacked in a small metal container. [CA] Cool grill pineapples in smaller layer on sheet tray and keep inside walk in cooler to effectively cool down. Facility has 2 hours to cool PHFs from 135F to 70F then 4 hours to cool form 70F to 41F [COS]Grilled pineapples were placed on a wide sheet tray and and placed into walk in cooler to cool.

Door sweep under back door observed to be fraying and gap under door observed. [CA] Repair door sweep and ensure no gaps 1/4 inch are present.

1) Prep cooler across from fryers measured to have: -Cut diced tomatoes at 47F -Ranch at 48F -Feta cheese at 47F -Shredded cheese at 45F -Corn salsa at 47F -Beans at 48F Reach in portion of cooler measured to have PHFs under 41F (see measured observations). Prep coolers were stocked at 10:30AM about 3 hours prior. 2) under the counter cooler at bar with slidding door measured to have: -Grapefruit juice at 43F -House made juice at 44F -Ambient temperature of 45F Door to unit observed to be frequently left open when not in use. 3) House made strawberry lemonade and passionfruit lemonade containers observed to be delivered to the bar and left out of counter for at least 40 minutes during inspection. Lemonades measured to be 43F and 43F. [CA] Keep PHFs at 41F and below for cold holding. Keep cooler door closed to effectively keep ambient temperature cold and ensure juices are put away into cooler as soon as possible when delivered. [COS] 1) Prep cooler at cookline was turned over and new food was placed into prep cooler insert with ice to keep PHFs cold until unit can be repaired. 2) Bar cooler was closed. 3) Lemonades were placed into cooler.

End of cookline prep cooler measured to have: -Cut tomatoes at 55F -Ranch at 53F -Cooked asparagus at 57F -Blue cheese at 57F -Shredded cheese at 55F -Halved cherry tomatoes at 51F Per chef, they are aware and a repair order has been ordered. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per employee cooler was stocked in the last hour for opening. Employee added ice bath to insert portion of cooler and all items under the counter reach in was moved to other prep cooler for holding.