||Food package(s) Cans
||Dented, dented on seam or swollen
||I found three badly dented cans stored on the ready to use shelves. As discussed, never place badly damaged cans into service, they can be very unsafe. Canned goods must be inspected for damage before they are placed into stock. If there is damage on the seam, in the body or on an end, of a can, never use it. Discard the can or return it for a credit. Corrected at the time of inspection. The dented cans have been discarded.
||Hot and cold holding
||Cold food item(s)
||prep area prep table
||Stored above 41 degrees F
||I found ham lunch meat and hamburger at temperatures between 47-53 degrees f. As discussed, the prep table is not maintaining a temperature of 41 degrees f. Or below, as is required for safe cold holding of potentially hazardous food (phf). A service tech was contacted at the time of inspection. In the meantime, do not store phf, in this unit, until it is maintaining a constant temperature of 41 degrees f. Or below. The phf, stored in the prep table, at the time of inspection was discarded. A follow-up inspection will be made to ensure that this critical violation is corrected.
||Food Temperature Measuring Dev
||Food thermometers were not available in food prep areas. As discussed, food thermometers must always be available for use in food prep areas. Use the thermometers to check food holding temperatures.
||Improperly stored To prevent contamination of food or food related items
||The ice scoop was laying in or on top of the ice, in several ice bins in the restaurant. As discussed, store it with the handle extending out of the ice.