critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE, FOUND WALK IN COOLER AT 62.9F INADEQUATE FOOD PROTECTION. MU...
critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE WALK IN COOLER; 15 LBS. OF CKD. BEANS AT 54.3F, 10 LBS. SAUCE 58.1F, 11 LBS. RICE 54.0F, 8 LBS. OF CKD STEAK 56.6F, 2 ...
minor Chemical Safety
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPAIR BOTTOM PANEL OF PREP TABLE IN REAR KITCHEN.
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT IN BOTH PREP AREAS, COOLERS, BOTTOM PANELS OF STEAM AND PREP TABLES, AND KITCHEN'S EXPOSED SINK.
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNER AND ALONG WALLS THRU-OUT PREMISES.
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT.
minor Other
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE ADEQUATE THERMOMETERS FOR COOLERS.
minor Employee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
minor Sanitation
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.