CURT'S RESTAURANT

Observed raw, scrambled eggs to be fully covered while in cooling state in walk-in cooler after being used for preparation. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC uncovered eggs to allow proper cooling to occur. See temperature log for cooling curve.

Observed low temperature dish machine to have chlorine sanitizer concentration of 0 ppm (parts per million) after measuring 2 separate cycles and manually priming sanitizer. Chlorine sanitizing solution shall have minimum concentration of 50 ppm. Corrective Actions: PIC (person in charge) contacted owner of restaurant to contact Ecolab to have a representative service the dish machine. Manual warewashing in 3-compartment sink was setup to wash, rinse, & sanitize all dishes/equipment until Ecolab can service the dish machine.

Observed shredded cheese fully covered while in cooling state in walk-in cooler after being used for preparation. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC (person in charge) uncovered shredded cheese to allow proper heat transfer. See temperature log for cooling curve.

Observed containers stacked before completely dry. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrective Actions: PIC immediately separated containers to allow air-drying.

Observed buildup of slime in the interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Note: PIC will drain ice machine and wash, rinse, & sanitize at COB.

Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Note: PIC called Ecolab representative immediately to service warewash machine.