||Cooked food(s) cooled
||Back prep area cooler
||From 135 degrees f to 70 degrees F for more than 2 hours
||Found time/temperature control for safety (tcs) food, a large bucket of diced chicken 60°F and diced beef 60°F in the bottom shelf of the 2 door reach in cooler, which were made the previous night. Pic corrected by discarding chicken and beef and was instructed to monitor and ensure tcs food is cooled properly, that is from 135°F to 70°F in 2 hours and from 70°F to 41°F in 4 hours.
||Good Repair and Proper Adjustm
||cooking/preparation area cooler
||In poor repair
||Found the shelving in the bar and dishwashing area worn and no longer smooth. To correct repair/replace shelving to be durable, smooth and cleanable.
||Nonfood contact surface(s)
||cooking area equipment
||Found the top of cheese melter soiled with grease and food debris. Found the interior of oven soiled with heavy build up and accumulation. To correct clean cheese melter and oven and keep clean.
||Physical facilities Wall(s)
||dishwashing area wall
||In poor repair
||Found the wall behind the dishwashing counter worn and uneven. Found the ceiling in the back kitchen area covered with plastic
to correct repair/replace wall and ceiling to be durable, smooth, and cleanable.
||Cleaning, Frequency and Restri
||Physical facilities/structures floors
||cooking area floor
||Found the floor under equipment, edges and corners on the cooking and prep area soiled with accumulation and build up. Found the carpeted floor in the back side storage room soiled with debris. To correct clean floor and clean on a more frequent schedule.
||Equipment and utensils
||Equipment and utensil(s)
||prep area storage bins
||Found cracks on the large plastic storage tub used to hold nacho chips. To correct replace cracked storage tub with a commercial grade plastic storage tub.