THE SHERIDAN EASTSIDE

15B: .05(3)(h),(i)Observed expired quat test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

18: .07(5)(k)Observed gnats flying near the dishwashing and drink station area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C)

15C: .05(7)(a)2,3Date-labels still present in clean dishe on non-food contact surfaces . Labels removed. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)2nd consecutive repeat

4-2B: .05(6)(k)Dish machine sanitizing below 160oF. Facility sanitizing dishes in 3-compartment. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F (90°C), or less than: (Pf) (i) For a stationary rack, single temperature machine, 165°F (74°C); (Pf) or (ii) For all other machines, 180°F (82°C). (Pf)

4-2B: .05(7)(a)1Dishes stored as clean with food residue present. Dishes washed, rinsed, and sanitized. Food contact surfaces must be clean to sight and touch.

6-1A: .04(6)(f)Several containers of prepped salads and a couple bags of cheese being stored above 41oF(see temp log). Food discared. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

10D: .04(4)(d)4+ working bottles of oil and margarine not labeled. Bottles labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

15C: .05(7)(a)2,3Non-food contact surfaces of equipment (shelving in kitchen) has soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Floors underneath cooking equipment(fryers, ovens, holding-cabinets etc..). All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

6-2: .04(6)(g)Observed open container of clam base and opened cream in reach-in cooler with no date-mark. Person in charge confirmed that items had been opened more than 24 hours ago. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Clam base was date-marked. Cream was discarded.

8-2B: .07(6)(c)Observed butane torch stored above prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Butane torch was relocated to an appropriate location.

14B: .05(10)(e) 1,2,4Observed multiple metal containers stacked as clean while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were rearranged to air dry.

6-1A: .04(6)(f)Several Time/Temperature for control for safety (TCS) items not being maintained at 41oF or below chilli, tuna, rice etc..(see temp log) Food discarded/cooled. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

8-2B: .07(6)(c)3-in-1 lubricant stored above prep table with clean food containers. Butane lighter stored above prep table. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Items relocated.

11C: .04(6)(c)Imitation crab meat thawing submerged in water without faucet turned on. Water turned on. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)

15C: .05(7)(a)2,3Shelving in walk-in cooler has mold-like accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17D: .07(3)(f)Lighting in walk-in cooler is dim. The light intensity shall be at least 50 candles at the surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. (C)