Cotton Calf

Observed dishwasher not providing properly sanitized dish. Originally high temp unit recently converted to low temp chemical (chlorine) unit. 0ppm on 3 attempts. Adjusted bottle and re-primed. Unit at 50-100ppm. Corrected onsite. Ecolab also called and in route to check chemical pump and supply lines.

Observed Observed 2 knives stored between prep tables. Store utensils clean and dry on an easily cleanable surface. Knives removed to dishline for cleaning.

Observed clean plates/dishes on expo line stored upright, uncovered and exposed. Store dishes inverted or covered. COS. Also observed bar glasses stacked glass on glass. Separate using trays, plexiglass or bar netting. Staff assigned.

Observed some accumulations of dust, flour, food debris and /or grease/oils on cook line equipment sides, controls,handles and/or storage racks and shelving.

Observed multiple bulk spices/seasonings removed from original container not labeled. Spices/seasonings identified and labeled.

Observed gumbo stored on floor of Walk-in Cooler. Gumbo moved more than 6 inches off floor.

Observed employee working with food with watch on. Only plain wedding band allowed on hands and wrist. Employee removed watch.

Observed employee working with food without proper hair restraint. Employee put on hat.

Observed single service cup used as scoop in bulk container labeled "seasoning" in food prep area by vegetable sink. Cup removed.

Observed reusable water bottle stored on shelf above prep table next to vegetable sink. Corrective Action (CA): Person in Charge (PIC) advised to ensure all reusable bottle are kept away from food prep stations and to use disposable cups with lid and straw for any drinks on prep surfaces.

Observed rice and tomatoes cooling in dense covered containers. CA: PIC advised to ensure all time/temperature control for safety foods are rapidly cooled in shallow, uncovered containers or in ice baths.