Feta Cowboy

What the inspector found

• Proper Cooling Time and Temperatures: PRIORITY VIOLATION-3-501.14 - Priority: Cooling. Addl Notes: Observed covered cooked hummus and Zhoug in walk-in with internal temps ranging from 46 to 48 degrees. They had been prepped at 9:30, more than 4 hours prior. TCS
• In-Use Utensils; Properly Stored: 3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed scoop in ground meat with handle touching meat. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time
• Utensils, Equipment and Linens; Properly Stored, Dried, Handled: 4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed containers stacked and stored as clean with dripping water inside. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC ran through the wash, rinse, sanitize, and airdry process at time of inspection. Cor

As listed in the inspection report.