CHOP HOUSE, THE

Observed multiple food items being held past discard date inside the walk-in-cooler. C/A: Monitor date markings and ensure food items are properly discarded.

Observed an employee resting elbow on plates faced up for service, then plate was used for service. C/A: Determine best methods to reduce risk of contaminated and ensure employees are trained on procedures/methods.

Observed an employee not wearing a beard restraint during active food service. C/A: Employees with beards or mustaches 1/2" or greater must wear a beard restraint.

Observed wet nesting of stacked dishes without proper airflow. C/A: Allow dishes to properly air dry before stacking.

Observed buildup on vents throughout the kitchen. C/A: Clean. Increase cleaning frequency to limit buildup.

Observed black buildup inside the bulk ice machine. C/A: Clean both machines. Increase cleaning frequency to limit buildup.

Observed walk in cooler has multiple items that are being held past discard date. C/A: Discard food after discard date has passed.

Observed food being thawed in a sink with only standing water. C/A: Thawing should be done with running water that doesn't exceed 70F.

Observed wet nesting of clean dishes. C/A: Allow dishes to properly air dry before being stacked.

Observed floors and areas around equipment with accumulation of food debris. C/A: Clean more frequently, clean thoroughly.

Observed hand washing sinks w/out paper towels in the main kitchen. C/A: Ensure all hand washing sinks are properly supplied at all times.

Observed several food items stored uncovered throughout the main kitchen & inside coolers. C/A: Store all food items covered at all times.

Observed black buildup around the drink machine in the server alley. Observed black buildup inside the bulk ice machine. C/A: Clean both machines. Increase cleaning frequency to limit buildup.

Observed several employees not wearing hair restraints during active food prep. C/A: Hair restraints must be worn during active food prep/cooking.

Observed employees wearing bracelets during active food prep. C/A: No jewelry can be worn on the arms or wrists during active food prep.

Observed clogged drain and standing water in the dish washing area. C/A: Get drain serviced and clean up standing water.

Observed wet nesting of clean dishes. C/A: Allow dishes to properly air dry before being stacked.

Observed missing ceiling tiles in the cooking & prep areas. C/A: Get ceiling tiles replaced.

Observed buildup around vent/hood system in prep area. C/A: Clean and/or have system serviced.

Observed turkey (43F), Salad (52F), and chicken (42F) held for cold holding at temperatures above 41F. C/A: Ensure all food items held for cold holding are held at 41F or below.

Observed two employees wearing bracelets and/or watches during active food prep. C/A: Only a single plain band ring may be worn during active food prep.

Observed scoops improperly stored inside flour and breadcrumbs. C/A: Ensure all scoops are stored properly w/out handle in food.

Observed wet nesting of clean dishes. C/A: Allow dishes to properly air dry before stacking.

Observed mop sitting in mop bucket. C/A: Hang mop to air dry.

Observed several food items in the reach-in-coolers and walk-in-coolers stored uncovered. C/A: Ensure all food items are stored covered.

Observed food service employees not wearing beard & hair nets while actively cooking. C/A: Ensure employees wear hair/beard nets when actively working with food.

Observed several hand washing signs not posted at the hand washing sinks in the kitchen. C/A: Post signs.

Observed wet nesting of clean dishes. C/A: Allow dishes to properly air dry before stacking.

Observed TCS foods being held above 41 degrees Fahrenheit in reach in coolers, prep top coolers and walk in cooler. C/A: All TCS foods being cold held should be held at 41 degrees Fahrenheit or below.

Observed two hand sinks on FOH line without paper towels and soap. Observed two hand sinks behind bar without soap. C/A: All hand sinks must be stocked with soap and paper towels at all times.