Harkins Backlot

Inspector's notes

Observed raw chicken wings stored over fully cooked chicken wings in the walk-in cooler on a cooling rack. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed concentration of chlorine sanitizer at the in-use mechanical dishwasher in the dish pit at 0ppm on the food contact surface with chlorine test strips after cycle. Chlorine sanitizer concentrations on the food contact surface shall be between 50ppm-100ppm. PIC was instructed to relocate all food-contact surfaces previously washed in dishwasher to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed raw tuna in ROP packaging labeled to remove immediately after thawing. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. PIC was instructed to remove ROP fish from packaging at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in-use utensils on the flat top sitting in water at 103*F at the time of inspection. 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.PIC was instructed to properly store in-use utensils at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee at the dish pit drying food contact surfaces immediately following the wash, rinse, sanitize cycle. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Discussed with PIC and employee the importance of air drying dishes. Corrective Action: Corrected at time of inspection.