- R/THAWING: Observed chili thawing improperly in a bowl of warm water in the prep sink. The middle of the chili was still frozen, however, the outer edges were 54°F. Foods shall be thawed under refrigeration, as part of the cooking process, or under cold/running/draining water without allowing the food to rise above 41°F. PIC agreed to thaw under cold/running/draining water.
- R/TEMPERATURE MEASURING DEVICE: Unable to locate a thermometer to monitor food temperatures. Provide an accurate thermometer, ranging from 0°F-220°F, in order to properly monitor food temperatures. Discussed with PIC.
- R/COLD HOLDING: Observed baked potatoes stored on the counter at 48°F. Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. Discussed maintaining foods cold at 41°F or below until they are needed for preparation.
- R/REHEATING: Observed chili, tomato soup, onion soup, and broccoli cheese soup reheating improperly in the steam table at 65°F,
- 58°F, 68°F, and 42°F respectively. Foods shall be reheated to 165°F within 2 hours. Foods shall be reheated properly on the stove or in the microwave prior to transferring to the steam table for hot holding. Discussed proper reheating procedures with PIC.
- R/*4.5/4.6 Observed the following soiled food contact surfaces:
- -food debris on fryer baskets - French fry cutter
- Food contact surfaces shall be washed, rinsed, and sanitized and shall be clean to the sight and touch.
- *4.4 Replace the damaged pizza paddle, in order to provide a surface that can be effectively washed, rinsed, and sanitized.
- R/3.2 Observed a powder substance in a pineapple jar. Label all unidentifiable substances (clear, white, etc) in order to prevent confusion or misuse.
- 4.5 The following equipment was soiled:
- -R/grease build-up on vent hood
- - sides on the griddle
- - interior of the fryer cabinets
- - interior of the oven
- - pooling water in the bottom of the bottled beer and keg cooler
- - door seals on the True unit
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 6.4 Repair the damaged wall surfaces behind the French Fry slicer, dish machine, and slicer, to provide a cleanable surface.
- 6.1/6.4 Repair the screen door which contains a torn screen and is not tight fitting. Also repair the damaged floor tile at the door threshold to provide a cleanable surface.
- 6.2 Provide hand washing sign in the men's restroom.
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3/28/2012 | Critical Control Point 2 | R/PROTECTION FROM CONTAMINATION: Observed raw eggs were stored above lunch meats in the walk-in cooler.
Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
PIC agreed to relocate the foods today.
R/DATEMARKING: No date was on tzatziki sauce. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation (and when pulled from the freezer) and used or discarded within 7 days.
C/TEMPERATURE MEASURING DEVICE: Observe the temperature measuring device was reading 36°F-38°F in an ice bath. Temperature measuringdevices shall be accurate within +/- 2°F to montor temperatures of foods. Also recommend to provide a thin diameter probe for thin foods.
COOLING: Observed the cooked wings were holding at 45°F-47°F after cooling over-night. Foods shall be cooled from
135°F-70°F with in two hours and from 135°F-41°F within a total of 6 hours to limit the growth of organisms.
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- The following are repeat violations from the Standard 2 and CCP 2 inspections dated 10/27/11:
- C/*3.4 Observed opened pepperoni, in the upright cooler, lacking a date mark. PIC dated the pepperoni 11/19/11. Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- *2.4/4.1 Unable to locate a long stem thermometer ranging from 0°F-220°F. Provide an accurate long stem thermometer in order to monitor food temperatures.
- *4.5/4.6 Observed food debris on 2 scoops in the equipment drawer. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 4.5 Continue efforts removing build-up from the interior oven doors.
- 6.2 Replace the burned out lights above the oven and prep sink.
- 4.1 Repair the rusted reach-in cooler shelves in order to provide a more easily cleanable surface.
- 6.4 Observed unused fryer and stove stored in the basement. Remove any unused, unnecessary equipment. Reportedly, the equipment is scheduled for removal.
- 6.4 Observed damaged floor tile near the dish machine. Repair this in order to provide a more easily cleanable surface.
- NOTE: Observed the following re-heating temperatures: clam chowder 103°F; brown gravy 95°F; Au jus 128°F; and beef vegetable soup 183°F. Items have been re-heating for under .5 hours. PIC is aware that foods must be re-heated to 165°F within
- 2 hours on the stove top or microwave. Recommend not locating the foods to the steam table until re-heating is completed.
- The following critical violation was observed at today's follow-up 1 inspection:
- *2.4/6.2 Observed hand sanitizer being used in place of the hand soap at the hand sink. Maintain hand sinks stocked with soap and paper towels at all times in order to facilitate proper hand washing.
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11/22/2011 | Follow Up 1 | |
- R/*4.5/4.6 Observed the following soiled food contact surfaces:
- -food debris on meat tenderizer
- -build-up on ladles in drawers
- -food debris on tongs next to the grill
- -food debris on dough punch roller
- -food debris on meat slicer and arm
- -food debris on fryer baskets
- -food debris pizza paddle
- -mold-like growth on ice machine shield touching the ice
- -grease build-up on tortilla cooking utensil hanging on the clean equipment rack
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *4.4 Replace the worn cutting board behind the bar in order to provide a more easily cleanable surface.
- R/3.2 Observed a water squeeze bottle and bulk flour container lacking a label. Label all unidentifiable substances (clear, white, etc) in order to prevent confusion or misuse.
- 4.5 The following equipment was soiled:
- -R/grease build-up on vent hood
- -R/defrost Frigidaire freezer and keep foods protected from possible contamination
- -R/grease on oven doors and exterior
- -build-up on exterior of bulk flour container
- -soiled tray holding condiments in the walk-in cooler
- -food spill on bottom of the 2-door upright freezer in basement
- -soiled exterior of the 2-door upright freezer in basement
- -food spill on bottom of the 1-door upright freezer in basement
- -build-up on exterior of R.L Schrieber spice containers in the basement dry storage
- -food spill on dry goods rack in basement dry storage
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 6.4 The following areas need cleaned:
- -R/food debris/grease on floor under cooking equipment
- -debris on floor under dish machine
- Physical facilities shall be maintained clean.
- 6.2 Replace the burned out lights in the following areas:
- -above prep cooler
- -walk-in cooler
- Replace these lights in order to provide adequate lighting.
- 4.1 Observed the following damaged equipment:
- -rusted ladles in the drawer
- -rusted reach-in cooler shelves
- -damaged pizza paddle
- Replace this equipment in order to provide more easily cleanable surfaces.
- R/6.4 Observed unused fryer and stove stored in the basement. Remove any unused, unnecessary equipment.
- 4.1 Observed a house-hold toaster and freezer in the kitchen. Provide commercial-grade, NSF or equivalent, equipment.
- 4.8 Observed wet equipment stored upright and stacked on the clean equipment shelf. Allow equipment to air dry prior to storage.
- Invert equipment for storage in order to prevent possible contamination.
- 6.4 Observed damaged floor tile near the dish machine. Repair this in order to provide a more easily cleanable surface.
- R/6.4 Observed employee coat hanging on the clean equipment rack. Store employee personal items in a separate designated area to prevent possible contamination.
- 3.2 Observed a bag of potatoes stored on the walk-in cooler floor. Store food 6 inches off of the floor in order to prevent possible contamination.
- R/4.8 Observed a box of napkins and paper towels stored on the floor of the basement dry storage area. Store equipment 6 inches off of the floor to avoid possible contamination.
- NOTE: Chlorine test kit available, however, it appears damaged. Recommend replacing the chlorine test kit.
- -opened deli meats dated 9/22 reportedly pulled from freezer on 10/25
- -onion soup dated 10/19
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation (and when pulled from the freezer) and used or discarded within 7 days. Discussed with PIC and recommended discarding any contaminated food.
- R/THAWING: Observed chili thawing improperly in a bowl of warm water in the prep sink. The middle of the chili was still frozen, however, the outer edges were 54°F. Foods shall be thawed under refrigeration, as part of the cooking process, or under cold/running/draining water without allowing the food to rise above 41°F. PIC agreed to thaw under cold/running/draining water.
- R/TEMPERATURE MEASURING DEVICE: Unable to locate a thermometer to monitor food temperatures. Provide an accurate thermometer, ranging from 0°F-220°F, in order to properly monitor food temperatures. Discussed with PIC.
- R/COLD HOLDING: Observed baked potatoes stored on the counter at 48°F. Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. Discussed maintaining foods cold at 41°F or below until they are needed for preparation.
- R/REHEATING: Observed chili, tomato soup, onion soup, and broccoli cheese soup reheating improperly in the steam table at 65°F,
- 58°F, 68°F, and 42°F respectively. Foods shall be reheated to 165°F within 2 hours. Foods shall be reheated properly on the stove or in the microwave prior to transferring to the steam table for hot holding. Discussed proper reheating procedures with PIC.
- CHEMICAL: Observed sterno fuel stored above sugar packets on the basement dry storage shelves. Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
- R/PERSON-IN-CHARGE: Several critical and maintenance/operational violations noted at today's inspection. A person-in-charge shall be present that demonstrates compliance with the Food Safety Code. Recommend Level 1 Certification in Food Protection
- (www.servsafe.com/starters).
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10/27/2011 | Standard2 | R/PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly:
-raw breaded chicken above mashed potatoes and noodles in the upright cooler
-raw eggs above cooked potatoes and noodles in the upright cooler
-raw beef above pickles in the walk-in cooler
Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
PIC agreed to relocate the foods today.
R/DATEMARKING: Observed the following foods lacking a date mark or held beyond 7 days:
-no date on opened deli turkey
-no date on opened deli roast beef
-no date on prepared chicken wings
-no date on opened prosciutto
-no date on opened deli ham
-no date on chowder reportedly made the previous week
-no date on tomato soup reportedly made the previous week
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- The following are repeat violations from the Standard 1 and CCP inspections dated 5/5/11:
- *4.5/4.6 Observed the following soiled food contact surfaces: dried food build-up on the wall mounted potato chopper
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- *3.4 Observed the following foods held beyond 7 days:
- -cappicola 6/2
- -pastrami 6/6 and 6/2
- -turkey 6/6
- -tuna salad 6/3
- -beef vegetable soup 6/7
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days.
- C/*2.3 Observed an uncovered beverage on the prep table. Drink from covered beverage containers in areas of food or equipment in order to prevent possible contamination.
- *2.4/3.5 Provide a consumer advisory statement on the menu for items that are served under-cooked.
- C/3.2 Observed a water squeeze bottle lacking a label. Label all unidentifiable substances (clear, white, etc) in order to prevent confusion or misuse.
- 6.4 Observed several pieces of non-essential, non-functioning pieces of equipment stored in the operation, including but not limited to: fryer in the storage room and oven in the storage room. Remove any unused, unnecessary equipment.
- 4.2 Unable to locate a chlorine sanitizer test kit. Provide a chlorine test kit in order to monitor the concentration of the chlorine sanitizer. Maintain chlorine at 50-200ppm. Concentration was at 100ppm today.
- The following critical violations were observed at today's follow-up 1 inspection:
- C/*7.1 The following chemicals were stored improperly:
- -glassware rinse-aid stored on a shelf with food and napkins
- -orange cleaner stored on a rack with food and equipment
- Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination.
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6/15/2011 | Follow Up 1 | |
- *4.5/4.6 Observed the following soiled food contact surfaces:
- -dried food debris on the meat slicer blade
- -R/C/dried food and grease build-up on the fryer baskets
- -R/grease build-up on utensils on the grill
- -R/food and grease build-up on tongs hanging near the grill
- -R/dried food build-up on the wall mounted potato chopper
- -grease build-up on the grill surface
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- R/*3.0 Observed the following unwholesome foods:
- -brown lettuce heads in the walk-in cooler
- -red onions with mold-like growth in the walk-in cooler
- Foods shall be wholesome and unadulterated. Discard these foods.
- 6.4 The following areas need cleaned:
- -C/standing water and grease on the floor behind the freezer and steam table
- -R/food debris and grease build-up on the floor under all of the cooking equipment
- Physical facilities shall be maintained clean.
- 4.5 The following equipment needs cleaned:
- -ice build-up in the Frigidaire freezer
- -excessive grease build-up on the vent hood
- -food splash on the interior of the non-functioning microwave
- -R/food debris and grease on the tables under the grill and griddle
- -R/grease build-up on sides of fryers and cooking equipment
- -grease build-up on the interior of the oven
- Defrost the freezer and maintain foods protected from possible contamination. Remove the non-functioning microwave or store it clean. Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 4.0 Observed a Husky home improvement tool stored on the grill with other cooking utensils. Use utensils that are approved for contact with food in order to prevent possible contamination. Store maintenance tools separate from food and equipment.
- 6.2 Observed 2 burned out lights under the vent hood. Replace these in order to provide 50 foot-candles of light in a food preparation area.
- R/3.2 Observed a water squeeze bottle lacking a label. Label all unidentifiable substances (clear, white, etc) in order to prevent confusion or misuse.
- 6.4 Observed several pieces of non-essential, non-functioning pieces of equipment stored in the operation, including but not limited to: broken Tappan microwave in the kitchen, fryer in the storage room, and oven in the storage room. Remove any unused, unnecessary equipment.
- 4.2 Unable to locate a chlorine sanitizer test kit. Provide a chlorine test kit in order to monitor the concentration of the chlorine sanitizer. Maintain chlorine at 50-200ppm. Concentration was at 100ppm today.
- 6.4 Observed an employee coat and hat hanging on the spice rack. Store employee personal items in a separate designated area away from food and equipment.
- 4.8 Observed the following items stored improperly:
- -Solo cups and containers stored with soiled ash trays in the waitress area
- -boxes of cups and plastic containers stored on the floor in the storage room
- Store equipment in a manner that provides protection from possible contamination. Store equipment 6 inches off of the floor in order to prevent possible contamination. Be reminded that smoking is only permitted outdoors and ash trays should be cleaned before storage near equipment.
- R/3.2 Observed ice scoops stored in the ice bins behind the bar. Store the ice scoops outside of the ice on a clean/dry surface in order to prevent possible contamination.
- NOTE: Observed cartons of Whipping Cream with an expiration date of April 20, 2011 in the walk-in cooler. Check stock and discard as necessary.
- THAWING: Observed raw chicken and beef thawing improperly on the counter. Foods shall be thawed under refrigeration, as part of the cooking process, or under cold/running/draining water without allowing the food to rise above 41°F. PIC returned the chicken and beef to the walk-in cooler.
- R/CONSUMER ADVISORY: No consumer advisory statement observed on the menu for items that may be served undercooked.
- Provide a consumer advisory statement and use (*) to denote the foods which may be served undercooked if requested. Discussed with PIC.
- R/TEMPERATURE MEASURING DEVICE: Unable to locate a thermometer to monitor food temperatures. One damaged, nonfunctioning digital thermometer was available. Provide an accurate thermometer, ranging from 0°F-220°F, in order to properly monitor food temperatures. Discussed with PIC.
- R/COLD HOLDING: Observed garlic butter cold holding improperly at room temperature. Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth. Advised PIC to place the garlic butter in the cooler, however, the product was observed on the counter at the end of the inspection. Recommend discarding any contaminated food. Discussed with PIC.
- R/REHEATING: Observed chili and chicken soup reheating improperly in the steam table at 60°F each. Foods shall be reheated to
- 165°F within 2 hours. Foods shall be reheated properly on the stove or in the microwave prior to transferring to the steam table for hot holding. Discussed proper reheating procedures with PIC, however, the soups had not been returned to proper equipment for proper reheating at the end of the inspection. Recommend discarding any contaminated food. Discussed with PIC.
- R/PERSON-IN-CHARGE: Several critical and maintenance/operational violations noted at today's inspection. In addition, PIC was not knowledgeable of proper cooling procedures, stating that: cooling of chicken wings is done on the counter, the chicken is added into a large container, and no temperatures are taken. Foods shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. A person-in-charge shall be present that demonstrates compliance with the Food Safety Code. Recommend Level
- 1 Certification in Food Protection (www.servsafe.com/starters). A person-in-charge shall be present that demonstrates compliance with the Food Safety Code. Discussed with PIC.
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5/5/2011 | Standard 1 | R/PROTECTION FROM CONTAMINATION: Observed several raw animal foods stored above, beside, and on the same tray with ready-to-eat foods in the upright cooler. Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination. Person-in-charge (PIC) relocated the raw animal foods to the bottom of the cooler.
R/DATEMARKING: No datemarking observed on any ready-to-eat, potentially hazardous foods (PHFs) in the operation.
Ready-to-eat, PHFs shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed with PIC and recommended discarding any contaminated food.
PERSONAL CLEANLINESS: Observed 2 uncovered beverages in the food preparation area. Employees shall drink from covered beverage containers in areas of food preparation or storage in order to prevent possible contamination.
Discussed with PIC.
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- The following are repeat violations from the Standard 2 inspection dated 8/26/10:
- *4.5/4.6 Observed food debris build-up on wall mounted food chopper. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*3.2 Observed raw ground meat stored above raw whole muscle beef in the walk-in cooler. Store raw animal foods separate from each other by cooking temperature in order to prevent possible cross-contamination.
- *3.4 Observed the following foods lacking a date mark or held beyond 7 days:
- -deli meat end lacking a date mark in the upright cooler
- -capicola dated 9/10
- Ready-to-eat, potentially hazardous foods (PHFs) shall be dated the day of opening or preparation and used or discarded within 7 days. NOTE: Other meats in the upright cooler, reportedly pulled less than 24 hours ago, will need to be date marked if held beyond 24 hours.
- *3.4 Observed chicken, in the reach-in cooler, prepared yesterday, cold holding at 44°F. Maintain PHFs cold holding at 41°F or below. Foods shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Cool foods in small/shallow portions, uncovered in the walk-in cooler or with an ice bath.
- *4.2 Provide an accurate long stem thermometer, ranging from 0°F-220°F, in order to monitor food temperatures. Currently, a thermometer ranging from 50°-550°F is the only one available.
- *3.5 Add a consumer advisory statement on the menu to inform customers of the risks associated with eating undercooked foods and mark with an * the items that may be served undercooked.
- 4.1 Observed a household Frigidaire freezer in the kitchen. When this unit fails to meet requirements of the Food Code it must be replaced with commercial grade (NSF or equivalent) equipment.
- The following critical violation was observed at today's Follow-up 1 inspection:
- C/*3.4 Observed a container of Whipped Butter, that requires refrigeration, stored on the waitress area counter at room temperature. Maintain PHFs cold holding at 41°F or below in order to limit bacterial growth.
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9/23/2010 | Follow Up 1 | |
- *4.5/4.6 The following food contact surfaces were soiled:
- -C/tongs hanging beside the grill from last night
- -C/grilling utensils stored on the grill from last night
- -grease/food debris build-up on fryer baskets
- -C/food debris build-up on wall mounted food chopper
- Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- C/*3.0 Observed a bag of moldy sub sandwich buns next to the grill. Foods shall be wholesome and safe for consumption.
- 5.1 Unable to get hot water from the hand washing sink. Maintain hand washing sinks in good repair with hot water of at least
- 100°F available for proper hand washing.
- 4.4 The following equipment was damaged:
- -pooling water on the bottom shelf of the reach-in cooler near the grill
- -R/duct taped plastic knife sharpener in the utensil drawer
- -water leaking from the line at the top of the Coke cooler in the waitress area
- Equipment shall be maintained in a state of good repair. Protect foods in the damaged coolers from possible contamination.
- 3.2 Observed open pitchers of iced tea stored next to the bucket catching the leaking water in the Coke cooler. Store foods covered until repairs are made in order to prevent possible contamination.
- R/3.2 Label the water squeeze bottle, next to the grill, in order to prevent confusion or misuse.
- 3.2 Observed ice scoops stored in the ice bins behind the bar. Store scoops out of the ice, on a clean dry surface, in order to prevent possible contamination.
- 4.7 Launder the greasy rags under the grill in order to prevent possible contamination.
- 4.5 The following equipment needs cleaned:
- -sides and bottom the grill
- -shelf below and sides of the griddle
- -sides of the fryers
- -walk-in cooler door seal
- Equipment shall be free of dust, dirt, food debris, and other debris and be clean to the sight and touch.
- 6.4 Observed grease and food debris on the floor area surrounding the fryers. Physical facilities shall be maintained clean.
- R/4.1 Observed a household Frigidaire freezer in the kitchen. When this unit fails to meet requirements of the Food Code it must be replaced with commercial grade (NSF or equivalent) equipment.
- 4.5 Observed ice build-up in the upright freezer in the back storage area. Repair this and maintain foods protected from possible contamination.
- NOTE: Observed boxes stored around the dumpster and dumpster lids unable to close due to the amount of garbage. Reportedly, garbage pick-up was today (later on) and the trash will be removed. Recommend increasing the frequency of garbage pick-up to accommodate the amount of trash produced.
- Store toxic chemicals separate from and below food and equipment in order to prevent possible contamination. Discussed proper chemical storage with PIC.
- R/COLD HOLDING/COOLING: Observed the following foods cold holding improperly:
- -Clam chowder in the walk-in cooler at 45°F
- -Chili in the walk-in cooler at 45°F
- -Garlic butter at room temperature
- PHFs shall be cold holding at 41°F or below in order to limit bacterial growth. Discussed with PIC. Foods shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F in a total of 6 hours. Proper methods of cooling include: small portions in shallow pans, ice bath, and chill stick.
- REHEATING: Observed several soups reheating in the steam table at 56°F. Foods shall be reheated to 165°F, within 2 hours, in the microwave or stove top prior to being placed in hot holding. PIC removed the soups and placed them into cold holding.
- TEMPERATURE MEASURING DEVICE: Unable to locate a long stem thermometer to take food temperatures. Provide an accurate long stem thermometer, ranging from 0-220°F, in order to properly monitor food temperatures. PIC attempted to look in his car for thermometers, but none were found. Discussed purchasing thermometers with PIC.
- CONSUMER ADVISORY: No consumer advisory statement is available on the menu for foods that may be served undercooked.
- Provide a consumer advisory statement and * beside any foods (burgers, steaks, etc..) that may be served undercooked on the menu. Discussed with PIC.
- PERSON-IN-CHARGE: Several critical and maintenance/operational violations noted at today's inspection. A person-in-charge shall be present that demonstrates compliance with the Food Safety Code. Discussed with PIC.
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8/26/2010 | Standard2 | R/DATE MARKING: Observed the following items lacking a date mark or held beyond 7 days:
-no dates observed on any opened/prepared items in the upright cooler, except:
-Breaded chicken dated 8/17
-several items lacking date marking in the walk-in cooler
Ready-to-eat, potentially hazardous foods (PHF) shall be dated the day of opening or preparation and used or discarded within 7 days. Discussed date marking with PIC.
R/PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly:
-raw steak stored above par-cooked chicken wings in the upright cooler
-raw sausage and pork stored beside and above ready-to-eat foods in the upright cooler
Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
Discussed proper raw animal food storage with PIC.
CHEMICAL: Observed several cleaners stored above souffl cups in the waitress area.
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