CLEAN EATZ

Observed in use utensils stored with handles in contact with product, and knife stored between prep table and prep-top cooler. Store on clean and dry surface, and in product with handle out of contact with food. COS.

Observed plates, bowls and to go containers stored on top shelf and upright. Store items covered or inverted. COS.

Observed to go cups on front line stored in open holders and exposed to potential contamination. Stored covered or in sleeves with only the bottom of the top cup exposed. COS.

OBSERVED BOWL USED AS SCOOP FOR PASTA IN CHEF BASE. COS - BOWL REMOVED

Salsa's next to sandwich press in right side prep line cold wells not at 41 deg F or lower. Rearrange items to store non-potentially hazardous items next to sandwich press. Items rearranged while onsite. Items on opposite side of unit holding 41 deg F or lower. Have unit checked out & repaired as needed. Monitor closely.

Sweet potato fries & chicken nuggets (both cooked items) stored in pan on top of oven. Not actively hot held. Option to cook, cool & reheat OR install heat lamp to keep hot (above 135 deg F). Items discarded onsite. Provided time as a public health control form if using that method for fries and nuggets. This must be approved by the Health Dept prior to implementation.

Cuban pork, mashed potatoes, cooked beef, noodles, ground beef, chicken, & gravy not date marked in coolers.

Wet rag on counter. No sanitizer buckets set up. Store wet rags in sanitizer buckets. Do not store sanitizer buckets on same shelf or above foods/spices/et.

Scoops for chicken & pork stored on product lids on hot wells. Keep scoops in product or in the hot water bath on the grill.

DIRTY DISHES KEPT ON THE FLOOR.