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Thawing / Approved Methods (corrected on site) (repeated violation) Observation: Observed the following food thawing using an improper method: frozen beef observed cooling in sink of still water.Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.Chlorine sanitizer wiping cloth bucket: 200 ppm. Chlorine sanitizer final rinse dishmachine: 100 ppm. The purpose of this visit was to conduct a routine inspection. No violation noted during this evaluation. Chlorine sanitizer final rinse dishmachine: 75 ppm.

Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41☏ or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.

Critical: Cold Holding of Potentially Hazardous Food at 41☏ or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts on counter.

NOTE: PIC placed wet wiping cloth in a sanitizer solution.

Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation) Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.

The purpose of htis visit was to conductr a routine inspection.