Genie G's Restaurant

Inspector notes: Observed a small metal container of cooked mashed potatoes covered in plastic wrap that was cooling in the walk-in cooler according to the person in charge. The mashed potatoes were observed to be at least 5-6 inches deep in the pan. The internal temperature of the mashed potatoes was around 97°F as measured using a probe thermometer. According to the person in charge, the potatoes had been placed into the unit approximately 40 minutes prior to the temperature assessment. All TCS foods cooling were uncovered to allow for rapid cooling. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Discussed with person in charge that TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed a butter scoop stored in room temperature water. Discussed with person in charge that 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 of inspection

Inspector notes: Observed several dishes stored at the clean dishes rack with visible water still on and between the nested dishes. The person in charge separated the wet dishes so they can finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed a damaged/peeling gasket on an undercounter refrigerated cabinet on the prep line. The gasket was damaged such that there is at least a 1-inch gap along the gasket where it should be flush to the unit, leaving an opening where cold air can escape. Discussed with person in charge to repair the gasket on the refrigerated cabinet. The person in charge will have the gasket replaced. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection