Observation: All cooked, potentially hazardous foods not cooled to 4ºC / 40ºF or less within 2 hours. All potentially hazardous foods are not stored under refrigeration (4ºC / 40ºF or less ) - 3 door reach in cooler.
Corrective Action: Cool foods quickly in an ice bath - monitor temperature to 25ºC and then moving to refrigerator. A replacement cooler for the 3 door reach in is on order, keep potentially hazardous foods in walk in until cooler arrives.
Observation: hoses from chemical dispensing unit should not lay in sink, potential cross contamination hazard. Handwash station must be available for hand washing purposes. Bathroom door must be automatically self closing.
Corrective Action: secure hose above sink edge to provide a physical air gap. Maintain access to handwash station; keep faucet available. Install a self closing device on the bathroom door hingle.
Observation: Domestic vent hood not adequate for removal of grease laden vapors.
Corrective Action: Production of grease laden vapors on stove not permitted. Ventilation equipment must meet fire and building code.