PASS 11 violations 1 CRITICAL
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINK.
OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN BEEF LIVER. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (WHITE SUGAR, BROWN SUGAR, RICE ETC)
FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING.
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE THE 2 DOOR REACH-IN FREEZER. MUST USE FOOD GRADE STORAGE BAGS.
OBSERVED COLD WATER CONTINUOUSLY DRIPPING AT HAND SINK IN REAR DISHWASHING AREA. INSTRUCTED TO REPAIR.
INSTRUCTED TO CLEAN AND MAINTAIN WALL WITH DRIED FOOD SPILLAGE AROUND KITCHEN.
INSTRUCTED TO CLEAN AND MAINTAIN FLOOR UNDER AND AROUND COOKING EQUIPMENT WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION.
INSTRUCTED TO REPLACE MISSING LIGHTBULB INSIDE THE 2 DOOR REACH-IN COOLER.
ONE FOOD HANDLER WITH EXPIRED FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CURRENT CERTIFICATE FOR EACH EMPLOYEE.