GUSTO TUCKER

Observed multiple containers of food items hot held at the steam table uncovered. CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC placed a covering on the food items at the steam table.

Observed a organic like growth on the shelves in the walk in cooler. CA: (d) Clean-in Place (CIP) Equipment.

1. Clean-in place (CIP) equipment shall meet the characteristics specified under subsection (2)(c) of this Rule and shall be designed and constructed so that:

(i) Cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces, Pf and

(ii) The system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and

2. CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned. Advised the PIC to increase the cleaning frequency to keep the shelves free of accumulation of food and dirt debris.

Observed food on steam table stored uncovered.

CA:(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

COS:PIC placed cover on lids.

Observed food on steam table stored uncovered.

CA: Food not in active use shall remained covered to prevent contamination.

COS:PIC placed cover on lids.

Observed food service employee with beard prepping food without restraint.

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain. loose hair including beards and mustaches longer than one half inch.

Observed clean dishes stacked wet in ware washing area.

Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.