Milestones Grill & Bar 5275

The internal temperature of high-risk foods such as raw chicken, beef, and seafood stored in the under-grill drawer unit were measured between 8-9.1C. , , - All high-risk foods under refrigeration must be stored at 4C or less at all times. Ensure the cooler is working properly and maintains a temperature of 4C or less before storing any high-risk foods in it. , - All perishable foods were relocated to the walk-in cooler.

The iodine test kit for the glasswasher at the bar was missing the sample tube. The concentration of iodine at the glasswasher is either not being verified regularly or not according to the manufacturer. , , - Provide new test strips/tube. Ensure the concentration of the sanitizer is verified daily. , - Iodine tested at the required range.

A gap observed alongside the bottom of the back exit door., , - Seal the gap to prevent the entry of pests into the facility.

Improper use of foam sealant used to fill holes in areas such as beneath the dishwashing sink and behind the ice machine. The application is not smooth resulting in surfaces that can trap and accumulate dirt and debris. , , All surfaces must be smooth, easy to clean and non-absorbent.

Knives were being stored in the gap between preparation table and cooler. , , - These gaps are not cleaned and sanitized regularly. Please do not store knives in this manner.