Table 20

Observed improper cold holding of potentially hazardous TCS foods in the prep top coolers on the front prep line (sambal sauce 45F, ranch 55F, alabama white sauce 50F, aioli 48F, special sauce 45F, sliced cheese 45F, cooked potato 48F, butter 50F, cooked squash 48F). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: Per PIC, foods were out of temp for less than 4 hours and were moved to an ice bath or reach-in freezer to rapidly cool. Discussed putting lids on pans in the prep top coolers, keeping cover down when not in use, not overfilling the pans.

Observed foods requiring date marking held past their 7 day expiration. House made passionfruit caramel expired at the end of the day on 6/1 and whipping cream expired at the end of the day on 6/3. CA: A food that requires date marking shall be discarded if it exceeds 7 days. COS: PIC discarded foods.

Observed excessive build up of dust on ceiling vent and the surrounding ceiling and walls in the main kitchen, including the areas above clean dish storage. CA: Physical facilities shall be maintained clean and in good repair.

Observed multiple potentially hazardous TCS foods in the prep top coolers at the front cook line improperly cold holding above 41F (see temp log). CA: Discussed with PIC. All foods were out of temp for less than 4 hours and were moved to an ice bath to rapidly cool. Discussed keeping prep top lids closed when not in use.

Observed potentially hazardous TCS foods (cooked mushrooms, shredded cabbage, cooked beef and cooked pasta in the prep cooler; olives, orange juice and heavy cream in the bar reach-in cooler) improperly cold holding above 41 degrees Fahrenheit (see temp log). CA: Discussed with PIC. Foods were out of temperature for less than 4 hours and moved to an ice bath and the walk-in cooler to rapidly cool. Discussed ensuring that all foods on the prep cooler are at temp when placed on the cooler, not overfilling food above the lip of the pan and keeping the cooler lid closed when not in use. Bar cooler needs to be serviced/repaired prior to continuing use for TCS foods. Internal thermometers need to be placed in the warmest part of all cooling equipment.