Hideaway Restaurant

Inspector notes: Observed multiple bags of grapes, melons, and bags of lettuce stored in the wic and the preptop cooler that had soft spots or moldy areas. Observed multiple food items in the wif and dry good area stored on the floor. Observed several food items throughout the facility with manufacturer labels to refrigerate after opening that were stored on shelves at room temperature. Observed several trays of food forgotten after a recent event in three ovens throughout kitchen including beef, rice, gravy, and non-cripsy bacon. CA: all produce must be monitored for signs of rot/mold and all manufacturer labels must be adhered to for food safety. Food items must be stored a minimum of 6" off the floor. COS: all affected items discarded voluntarily.

Inspector notes: Observed several dented and/or rusted cans stored in the dry storage area. CA: all cans must be discarded or pull aside and removed from use if dented or rusted. COS: all applicable cans voluntarily discarded

Inspector notes: Observed several opened bags, containers, and boxes of food in rif units, ric units, and the dry goods area. Observed multiple spices containers and a bottle of glaze stored uncovered due to broke or missing lids. CA: all food items must be stored covered to prevent contamination. COS: all food items covered, repackaged, discarded.

Inspector notes: Observed multiple drinking glasses stored throughout the facility, many stacks of ready to use oven trays, plates, bowls, and mixing bowls, and several ready to use utensils with food and physical debris. Observed mold-like growth on the interior baffle of the ice machine. Observed food and physical debris in utensil storage drawers in multiple areas of the kitchen. CA: all food contact surfaces must be sanitized as often as necessary to prevent debris accumulation. COS: surfaces sanitized

Inspector notes: Observed multiple zip lock bags and containers of food items labelled without preparation or expiration dates. CA: All food items removed from original packaging or made in house must have proper labels with the common name of the food item AND a date mark. COS: food items labelled appropriately or discarded.

Inspector notes: Observed food items made in house and commercial prepared kept past their expiration date. CA: all food items must be used or discarded within 7 days if made in house or by the manufacturer labelled date. COS: food items voluntarily discarded

Inspector notes: Observed the countertop under the heat lamp to have cracks and gaps in the grout that render the surface no longer easily cleanable and nonporous. Observed several nonstick pans and utensils that are no longer easily cleanable. CA: all food and nonfood contact surfaces must be maintained in hard, nonporous, and easily cleanable condition. COS: work orders have been placed with maintenance department and new utensils/equipment will be ordered as needed.

Inspector notes: Observed food and physical debris on equipment gaskets, shelves, doors, and handles, on shelves throughout kitchen, on outsides of food storage containers, floors throughout facility, on inside of microwaves, and on can opener.CA: all nonfood contact surfaces must be sanitized as often as necessary to prevent debris accumulation. COS: surfaces sanitized

Inspector notes: Observed a leak under the dishpit hand sink. Observed the self-closer on the exterior door to the ice chest room to be incapable of completely closing the door. Observed several sinks missing identifying labels. Observed the barrier not in place properly between the vegetable prep and handwash sinks. CA: all areas and equipment throughout the facility must be maintained in good repair and good condition. Work orders will be placed for these areas.

Inspector notes: Observed numerous employee belongings such as stereos, a purse, a jacket, food items, drinks, and personal cosmetic supplies stored improperly throughout the facility. CA: all employee belongings must be stored in an area that is separate from food or single use items and food prep and storage areas. COS: employee belongings moved and staff educated.