||Backflow/backsiphonage prevention device(s) Air gap
||cooking/preparation area Steam table
||Not provided on
||Found a garden type hose connected to the drain line of the steam table laying in the floor drain without air gap. To correct provide an air gap of at least 1 inch from the drain line and the rim of the floor drain.
||Equipment, Food-Contact Surfac
||Food-contact surface(s) Equipment Slicer
||prep area slicer
||With accumulation of debris
||Found the underside and edges of the slicer blade, and areas surrounding the blade of the slicer soiled with accumulation of debris. Found the blade and surrounding areas of the can opener soiled with build up and accumulation of debris. To correct follow manufacturer directions and clean slicer and can opener or wash, rinse and sanitize food food contact surfaces of slicer and can opener.
||Potentially Hazardous Food (Ti
||Cold food item(s)
||cooking/preparation area cooler
||Stored above 41 degrees F
||Found cold time/temperature control for safety (tcs) food, cream 50°F, spinach 57°F, fish 57°F, and pasta 50°F in the top and bottom portion of the 4 door prep top cooler. Pic corrected by discarding tcs food, and has been instructed not to use this cooler to hold tcs food until repaired/replaced to hold tcs food at 41°F. Note: at time of inspection a repair man arrived to repair cooler. Found cold tcs food, carrot cake 45°F, creme brulee 45°F in the left, bottom portion of the 3 door salad/dessert prep top cooler. Pic temporarily corrected by placing ice bags in cooler and moved food items to other working coolers as this cooler was heavily loaded with food items. Pic has been instructed to monitor and ensure tcs food is held at 41°F and repair if needed. Found hot tcs food, large pieces of prime rib 121-124°F in the top portion of the alto-shaam (cook and hot hold equipment) on the cooking line. Pic corrected by discarding prime rib, and has been instructed to re evaluate prime rib procedure, as prime rib that is cooked to 130°F and held at 130°F for 112 minutes, may be hot held at 130°F.
||Cleaning, Frequency and Restri
||Physical facilities/structures floors
||With accumulation of debris
||Found the floor under equipment, edges and corners in the kitchen cooking/prep area, wait station and bar soiled with accumulation. To correct thoroughly clean floors and clean on a more frequent schedule.
||Eating, Drinking, or Using Tob
||Back kitchen area shelf
||Found a cup of beverage on the shelf above the prep table without cover. Employee corrected by discarding cup of beverage, and management was reminded to monitor and ensure employees are drinking from cups that have lids and straws.
||Good Repair and Proper Adjustm
||cooking area cooler
||In poor repair
||Found 4 door prep top cooler on the cooking line and the bottom portion of the 3 door salad/dessert prep top cooler not holding tcs food at 41°F. To correct repair cooler to hold tcs food at 41°F or lower.
||Waste container(s)/container(s) outside dumpsters
||Found the sliding doors of the dumpster left open. To correct keep doors closed.
||Cutting surface(s) Cutting board(s) at prep cooler
||cooking/preparation area cutting board
||With deep cuts/grooves
||Found the red cutting board on the cooking/prep area with deep grooves. To correct either resurface cutting board to be smooth or replace cutting board.