![]() Cup and broken handler in fish batter and sugar. Basic - Bowl or other container with no handle used to dispense food. Divider plate in ice machine has some brown mold-like substance. Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Discussed time as a public health control as a alternative. milk (50☏ - Cold Holding) butter (46☏ - Cold Holding). ![]() In make table reach-in cooler near counter. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ![]() Date unknown, and past expiration from manufacturer.įour total violations, with one high-priority violation: Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in wait station reach-in cooler with unknown date. High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Raw shell egg in bar reach-in cooler over drink syrups. High Priority - Raw animal food stored over ready-to-eat food. The surrounding wall and fence has grease splash. Observed where the grease container used to be, the area has kitty litter and cardboard on the ground. Basic - Build-up of grease on nonfood-contact surface. Observed spray cleaner with the clean dishes. High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. A time mark was added to the fresh container. Observed the cheese on the front line lacks a time mark. High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Three total violations, with two high-priority violations: The shrimp was wrapped and placed in the walk-in cooler. Observed shrimp on the back line 3 compartment sink, in standing water. Basic - Time/temperature control for safety food thawed in standing water. The valve was turned on and produce hot water. Observed lack of hot water at the back line hand wash sink. Intermediate - Hot water not provided/shut off at employee handwash sink. Observed 3 spray bottles in the front line hand wash sink. Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed lack of a vacuum breaker on one side of the splitter. High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed cooked ham at 49°, in the make table above the chilling area. **Corrected On-Site**įive total violations, with two high-priority violations: Observed used apron stored on the dry food rack. ![]() Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. ALSO, a cell phone stored on the shelf over the cook line. Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. This had been recently cooked, added cold marinade to it. Observed on the front line cooked chicken 109°. High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Ice bags are being made, the unit was turned down, some items might be moved to the reach-in freezer or the walk-in cooler. Observed in the cook line reach-in cooler/make table: pasta 46°, tofu 49°, mixed vegetables 49° and mixed plant food 46°. Observed 25 ppm ay 72° Ambient air temperature. High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. **Corrected On-Site**įive total violations, with three high-priority violations: Observed the hand wash sink by the back door was blocked by a rolling garbage can and boxes. Intermediate - Handwash sink not accessible for employee use at all times. Observed a partial gallon of milk on the wait station line, no date. Observed shell eggs on the cook line, no time mark. High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
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