Feta Cowboy

Inspector's notes

Observed containers stacked and stored as clean with dripping water inside. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC ran through the wash, rinse, sanitize, and airdry process at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scoop in ground meat with handle touching meat. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed covered cooked hummus and Zhoug in walk-in with internal temps ranging from 46 to 48 degrees. They had been prepped at 9:30, more than 4 hours prior. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dark black organic matter on the existing caulking at the hand wash stations/splashguards and along the three compartment sink. Discussed with person in charge (PIC) to replace the caulking to create a smooth and cleanable surface to prevent the accumulation of organic matter and contaminants. Also observed the high temperature caulking either missing or hanging down on the ventilation system of the front cookline. Discussed to replace/repair the high temperature caulking to create a smooth and cleanable surface to prevent the accumulation of grease and prevent buildup and drippage. Corrective Action: Correct prior to next routine inspection.