critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE AIR TEMPERATURE INSIDE OF THE PREP COOLER AT 50.7F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS AND CREAM CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN TH...
critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE PREP AREA AND INSIDE OF THE PREP COOLER. OBSERVED COOKED RICE STORED IN A CONTAINER INSIDE OF THE UNUSED STEAM TABLE AT 54.5F. ALSO OBSERVED THE FOLLOWING ITEMS INSIDE OF THE PREP C...
critical Food Temperature
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
OBSERVED DISHES BEING WASHED AND RINSED IN THE 3 COMPARTMENT SINK WITHOUT BEING SANITIZED. MANAGEMENT INSTRUCTED TO SET UP THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. MUST SANITIZE DISHES AND UTENSILS AT 100PPM CHLORINE. CRITICAL VIOLATION...
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
DISCARD THE PLASTIC SPATULAS WITH CHIPPED AND PEELING PLASTIC. OBSERVED FROZEN MEATS STORED IN THE CHEST FREEZER IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS. PAINT OR SEAL THE RAW WOOD UNDER THE 2 COMPARTMENT...
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED A RAW WOOD WALL IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PAINT OR SEAL THE WALL.
minor Facility Condition
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
LIGHT SHIELDS ARE NEEDED FOR THE CEILING LIGHT FIXTURES IN THE FOOD PREP AREA.
minor Plumbing & Waste
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NO EXPOSED HANDSINK IS LOCATED IN THE FOOD PREP AREA ACROSS FROM THE KITCHEN. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HANDSINK IN THE FOOD PREP AREA.
minor Food Temperature
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO PROBE THERMOMETER AVAILABLE ONSITE TO TAKE FOOD TEMPERATURES. MUST PROVIDE.