URBAN PLATES

Wiping cloths stored on prep surfaces at front prep line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

RTE foods stored under raw meat in walk-in cooler. [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.

Clean cookie sheet with food remnants stuck to food surface stacked on shelf with other clean dishes. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Hot water knob on prep sink next to dishwasher was leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.

Hot water measured at 115F at warewash sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

In the warewash area, at the 3 compartment sink, measured hot water at 110F. [CA] Ensure hot water at the 3 compartment sink is maintained at 120F to provide adequate hot water for cleaning of utensils and equipment.

At the front counter, at the salad station, in the 2 door prep unit, measured caesar salad dressing cups and bottled caesar salad dressing at 53F. Per operator, caesar salad dressing cups and bottle caesar salad stored since around 9:00am. At the front counter, on the counter-top, measured hollandaise sauce cups and dispenser container of hollandaise at 87F and 95F respectively. Per operator, hollandaise stored for an unknown time-frame. At the service line, in the hot holding drawers, measured three containers of mashed potatoes between 120F and 128F. Per operator, mashed potatoes prepared about 30 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Caesar salad dressing cups, bottled caesar salad dressing, hollandaise sauce cups, and container of hollandaise were VC&D due to time and temperature abuse. Operator moved containers of mashed potatoes to the kitchen for reheating to 165F. Mashed potatoes re-stored in the hot holding drawer unit. In the walk-in refrigerator, measured container of liquid egg yolks at 47F. Per operator, container of liquid egg yolks stored for an unknown time-frame. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [COS] Container of liquid egg yolks was VC&D due to time and temperature abuse.