Observation: A large amount of food was observed out on the counter tops for lunch service at room temperature at time of inspection.
Corrective Action: Food was placed in the refrigerator at time of inspection. All food taken out of the cooler for lunch service must be used up within 2 hours or discarded. Ensure that food items are correctly portioned into sizes that would accomodate 2 hours worth of food service. Use smaller containers for each food item. Operator must come up with a written plan to ensure that food service adheres to the 2 hour limit. Consider the use of smaller containers, individually portioned items, and the use of a mobile food tray that can be quickly and efficiently moved in and out of the walk-in cooler.
Observation: Enhanced cleaning required in the kitchen area.
Corrective Action: Clean behind and underneath all equipment. Clean the storage rakcs next to the dishwasher. Clean the flour containers. Clean and organise the dry storage area.