STILLWATER

In the cold holding inserts, cheese internal temperature reading was measured at 58 °F and sliced tomatoes at 59 °F. Food containers were observed to be double stacked. Buttermilk internal temperature readings were observed at 55F and 52F. Container was observed in the ice bath container. In the undercounter unit, trout sauce internal temperature readings were at 52F, 55F, and 58F in different containers. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.

Code CHSC 113996

An employee was observed grabbing a raw hamburger patty and without washing his/her hands, grabbing a raw fish filet, and then touching the bread in the preparation area. [Corrective action] To prevent cross-contamination from employee to food, ensure to provide utensils to obtain raw meat from containers. In addition, the employees must wash their hands each time they touch different types of meat.

Code CHSC 113967