PINEAPPLE INK TAVERN

Observed temperature of beef, chicken, and French toast batter over the required cold holding temperature of 41 degrees Fahrenheit or below. C/A: TCS food needs to be kept at 41 degrees or lower.

Observed sausage being hot held at 68 degrees Fahrenheit. C/A: TCS hot held food needs to be kept 135 degrees Fahrenheit or higher.

Observed several food (pork, rice, shrimp, chicken, and beef) stored without a prep and discard date in the coolers. C/A: Use a date marking system that includes prep and discard date.

Observed employee without a proper hair restraint actively preparing food. C/A: Wear a hair net during active food prep.

Observed employee wearing a watch and bracelets while actively preparing food. C/A: A single plain wedding band is the only jewelry allowed.

Observed items labeled with unspecified dates. C/A: Specify prep or best by date on products. Monitor dates consistently.

Observed rep-top cooler not being able to hold temperature being used. C/A: Ensure adequate equipment for temperature control is being used.

Observed chicken submerged in bucket of water to thaw. C/A: Ensure only approved methods for thawing are used.

Observed dishes stacked wet. C/A: Allow dishes to properly air dry prior to stacking.