Observation: The ice scoop was buried in the ice machine.
Corrective Action: Ensure the ice scoop is properly placed in the ice machine with the handle sticking out or that it is stored outside of the ice machine in an easily cleanable container.
Observation: A flour bag is left open in the dry storage area, causing spilled flour on the flour.
Corrective Action: Store the bag of flour in a sealable container so that it is protected from pests and does not cause spills on the floor.
Observation: Smashed potatoes are left out to cool at room temperature for an unnecessarily long time.
Corrective Action: Potatoes were measured at 20.7C after 3 hours of cooling. Potatoes should go in the cooler earlier so that they cool at the proper rate - any potentially hazardous food must cool from 60C to 20C in 2 hours and from 20C to 4C in 4 hours (6 hours total). Samples taken of the potatoes at time of inspection. Potatoes moved to the cooler at time of inspection.
Observation: The sanitizer bucket containing the server wiping rags did not contain sanitizer at the proper level (200ppm)
Corrective Action: Corrected at time of inspection. Ensure that staff are aware that the sanitizer must be changed regularly throughout the day to ensure 200ppm quat sanitizer is present.
Observation: Some surface cleaning is required in the kitchen.
Corrective Action: Focus on the following areas: around the handsinks, underneath the dishwash area and underneath the floor drain, on the surfaces of coolers and equipment, behind and underneath equipment on the grill line.