Observation: Sanitizing rinse for dishwashing not at proper temperature (82ºC /180ºF).
Corrective Action: The dishwasher must be fixed to provided 82 Degree Celsius at the manifold. Until the dishwasher is fixed, all utensils must be manually sanitized in 100 ppm bleach solution after running through the dishwasher. The dishwasher rinse temperature should be monitored and recorded daily. The person working on the dishwasher must be aware of the critical rinse temperatures.
Observation: The cooling rates for the soup are not being monitored/verified. These foods are being cooled down in large plastic buckets.
Corrective Action: The cooling rates must be verified for the soups/gravies that are being prepared in advance. These foods must be cooled down from 60 Degree Celsius to 20 Degree Celsius in less than 2 hrs and from 20 Degree Celsius to 4 Degree Celsius in less than 4 hrs.
Observation: a)Raw meat is being stored on the top of ready to eat foods in the line cooler drawers. Raw meat containers are being stored with the ready to eat foods in the line coolers b) The wiping clothes are not being stored in the sanitizer solution. The sanitizer solution is not readily available on the preparation counters. c) A probe thermometer to take the internal temperature of the food is not available.
Corrective Action: a)All raw meats must be stored on the lowermost shelf/drawer. There should be a designated space for the raw foods in the line coolers b) Wiping clothes must be stored in the sanitizer solution in between the uses. The sanitizer solution with the approved concentration for the food contact surfaces must be readily available for the food handlers to use. Recommend installing an automatic sanitizer dispenser. c) A probe thermometer must be provided.
Observation: The hand washing station at the bar does not have paper towels.
Corrective Action: Paper towels must be provided at this hand sink.