THE COTTAGE HOUSE

OBSERVED BUILDUP OF GRIME AND DEBRIS UNDERNEATH WORK EQUIPMENT SUCH AS THE DISHWASHING LINE. ALL SURFACES AND AREAS OF THE FOOD SERVICE ESTABLISHMENT SHOULD BE CLEANED FREQUENTLY ENOUGH TO PREVENT BUILDUP OF GRIME AND DEBRIS.

OBSERVED SEVERAL BASINS OF RAW CHICKEN BREAST NOT HOLDING PROPER COLD HOLDING TEMPERATURE IN A REACH-IN CABINET COOLER IN THE MAIN KITCHEN. CHICKEN WASHED FROM BRINE @11, TEMPED @3:00 @51,47 & 46 DEGREES. ADVISED PIC TO DISCARD IMPROPERLY COLD HELD CHICKEN, PIC COMPLIED.

OBSERVED TWO BASINS OF FRIED CHICKEN IMPROPERLY HOT HELD IN THE FRONT SERVICE STEAM TABLE. STAFF INFORMED OF THE IMPROPER TEMPERATURE, ADVISED TO DISCARD. STAFF DISCARDED IMPROPERLY HOT HELD CHICKEN AND REPLACED WITH JUST COOKED CHICKEN.

OBSERVED DESSERTS (PIES, PUDDINGS, ETC) BEING HELD USING TIME WITH NO TIME MARKING. ALL FOODS WHICH ARE TO BE HELD USING TIME INSTEAD OF TEMPERATURE MUST BE TIME LABELED FOR THE TIME THAT THE 4 HOURS BEGINS, AND MUST BE DISCARDED AT THE END OF THE 4 HOURS. ADVISED TO PROPERLY LABEL ALL FOODS WHICH ARE BEING HELD WITH TIME INSTEAD OF TEMPERATURE.

OBSERVED WAREWASHING MACHINE TO BE SANITIZING WITH CHLORINE AT A CONCENTRATION OF 200PPM. 100PPM IS THE MAXIMUM ALLOWED CONCENTRATION OF CHLORINE FOR SAFE USE IN FOOD SERVICE. PIC ADVISED TO USE 3 COMPARTMENT SINK FOR WAREWASHING UNTIL WAREWASHING MACHINE IS CALIBRATED BY ECOLAB.

OBSERVED THAT SHELVES IN THE WALK-IN COOLER WERE BEING SUPPORTED BY VISIBY AGED AND DENTED CANS OF GREEN BEANS WHICH WERE OBSERVED TO BE COATED IN DUST AND GRIME. OBSERVED A FIRE SWITCH LOCATED BY THE DISH PIT TO BE LIKEWISE COATED IN DUST AND GREASE. THE FLOOR/WALL/PIPES UNDERNEATH THE DISH PIT WERE OBSERVED TO HAVE A BUILDUP OF ALGAE AND SLIME GROWTH. ADVISED THE PIC TO DEEP CLEAN THE FACILIY AND REMOVE THE CANS FROM THE WALK-IN.

OBSERVED SEVERAL PERSONAL CUPS AND PHONES LOCATED ALL THROUGH THE KITCHEN. DESIGNATED EMPLOYEE AREAS MUST BE USED. PIC INFORMED TO TRAIN STAFF ON KEEPING PERSONAL ITEMS OUT OF KITCHEN.