Good Kitchen

"Observed brown build-up in main kitchen's ice machine. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Cleaned | Observed dish machine in main kitchen in operation testing at 0ppm Chlorine. CA: Dish machines using a chlorine solution to sanitize shall be maintained at a range of 50-100ppm Cl."

"Routine inspection — zero violations recorded."

"Observed, in main kitchen prep top cooler bottom, a bag of chocolate mousse dated 9/28 and multiple pans of cheeses/charcuterie meat date marked 9/28 not discarded after 7 days. CA: A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. COS: PIC discarded food items. | Observed, in main kitchen meat prep sink, frozen salmon thawing in a pan. CA: Time/temperature control for safety food shall be thawed completely submerged under running water at a water temperature of 70°F (21°C) or below with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including the time the food is exposed to the running water and the time needed for preparation for cooking or the time it takes under refrigeration to lower the food temperature to 41°F (5°C). COS: PIC placed salmon in walk in cooler."