The Local

What the inspector found

• 4-301.11 Use only equipment with the capacity to heat food to 165 F within 2 hours for reheating. // Queso reheating in non-commercial grade crock pot at 102F. COS. Moved to stove top for rapid heating.
• 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///RI freezer (next to pass window) has food debris on bottom shelf, and black residue on door gaskets.
• 4-901.11 Allow utensils to air dry before stacking.///Several metal pans and dishes stored wet. 4-904.11 Store unwrapped utensils so that only the handles are touched.///Knives on wall hanger facing in all directions.
• 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Chicken tempted at 49-50F, and shredded cheese tempted at 44-47F everything moved to WI cooler.
• 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///RI cooler next to WI cooler has torn gaskets on the doors.
• 5-205.11 Provide access to hand sinks at all times.///Hand sink next to 3 compartment sink blocked with dishes. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. - 6-301.12 Provide a heated-air hand-drying device or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures at each handwashing sink or group of adjacent sinks. ///No paper towels or hand soap at hand sink next to 3 compartment sink.
• 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee drink (opened) sitting on shelf next to sour cream.

As listed in the inspection report.