Green Eggs Hb

Inspector notes: Working containers (spray bottles) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Spray bottles were labeled with the name of chemical during time of inspection.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Potatoes were placed hot in the refrigerator underneath batch of potatoes from the prior day partially covered. Potatoes were placed into freezer to rapidly cool during time of inspection. Proper cooling methods reviewed with PIC.

Inspector notes: Refrigerator door gaskets were observed in poor repair on cookline prep units and low boy units. Refrigerator door gaskets must be maintained in good repair.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Potatoes were placed hot in the refrigerator in containers greater than four inches deep. Per interview of staff, potatoes were prepared 1 hour prior to this inspection. Potatoes observed at 67-70 degrees F. Proper cooling methods reviewed. -Staff moved the potatoes to the freezer to allow for rapid cooling during this inspection. -Establishment shall keep a cooling food temperature log for foods in the cooling process. -Cooling food temperature log must be completed and provided to Inspector upon the next inspection date. *The 3 door refrigerator may not be sufficient for cooling process.

Inspector notes: The ceiling in the cooking area and in the back dishwashing area are covered with tiles that are not smooth, durable, and easily cleanable. Ceiling tiles shall be replaced.