Cozy Grill,The

Inspector notes: Several items in refrigeration were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Previously prepared cut potatoes were observed cooling in stacked, covered plastic containers 45 to 57 degrees Fahrenheit. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be arranged in the EQUIPMENT to provide maximum heat transfer through the container walls and loosely covered, or uncovered, if protected from overhead contamination. Containers of potatoes were rearranged for rapid cooling at the time of inspection.

Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Scoop was sent to dish area for washing/rinsing/sanitizing and placed in a clean container at the time of inspection.

Inspector notes: At the time of inspection, the recently added potato french-fry cutter was observed mounted to the wall over exposed wood. Materials for indoor areas where FOOD ESTABLISHMENT operations are conducted and are subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.

Inspector notes: The dish machine was observed mounted on wood in the kitchen area which is not durable, easily cleanable, or non-absorbent. The materials for indoor surfaces must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.