Dink & Dine - Pickle Park

Inspector's notes

Observed diced tomatoes, cream cheese, and pizza sauce with temperatures between 44 to 46*F in a prep table next to the pizza oven at time of inspection. Per chef, tomatoes had been out longer than 4 hours prior to inspection and were voluntarily discarded. All other TCS food items were in the prep table less than 2 hours prior and were moved to alternative refrigeration to rapid cool at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked vegetables, cooked pork, and cooked chicken cooling at room temperature with internal temperature of 90*F to 130*F. Manager stated the above food items were cooked about 45 minutes prior to inspection. Discussed proper cooling methods with manager. Manager moved the above food items to walk-in refrigerator for fast cooling at time of inspection.

Inspector's notes

Observed piercing blade of the can opener stored in holder with dried organic debris. Cook placed in dishwashing area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Sonoran hot dogs hot holding at internal temperature of 103 deg F in container on food preparation line. Cook discarded during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Cryovac machine stored on one of the preparation counters in food preparation area. Kitchen manager informed they will not be using at this time and has unplugged and will place in back storage area. Corrective Action: Correct prior to next routine inspection.