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PROPER COLD HOLDING TEMPERATURES

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED CHICKEN ) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 64 F - 70F LOCATED IN THE WALK IN COOLER. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AT APPROX. 3 LBS AT $70 FOOD COST....

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND FLOOR DRAINS FILLED WITH BLACK UNKNOWN SUBSTANCE AND FOOD DEBRIS LOCATED IN REAR FOOD PREP AREA UNDER 1 COMPARTMENT SINK.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED FACILITY NOT MEETING HAND SINK REQUIREMENTS. HAND SINK NOT ACCESSIBLE FOR HAND WASHING LIDS AND MEASURING DEVICES ALL STORED INSIDE SINK WITH STORAGE CONTAINER BLOCKING SINK IN REAR PREP AREA OF FACILITY. INFORMED PERSON IN CHARGE HAND SINK ...

PROPER REHEATING PROCEDURES FOR HOT HOLDING

OBSERVED FACILITY NOT MEETING REHEATING REQUIREMENTS; FOOD HANDLER REHEATING FOUR BAGS OF SOUP AND CHICKEN IN HOT HOLDING UNITS IN FRONT PREP AREA OF FACILITY. INFORMED PERSON IN CHARGE OF PROPER REHEATING PROCEDURE AND REHEATING REQUIREMENTS. PRIORI...

PROPER HOT HOLDING TEMPERATURES

OBSERVED FACILITY FOOD NOT MEETING TEMPERATURE REQUIREMENTS; FOUR BAGS OF SOUP CHICKEN NOODLE & VEGGIE AT 114 DEGREES F INSIDE HOT HOLDING UNIT IN FRONT PREP KITCHEN AREA (COOK/SERVING LINE). INFORMED PERSON IN CHARGE OF HOT HOLDING REQUIREMENTS AND ...

PROPER DATE MARKING AND DISPOSITION

3-501.17 OBSERVED FACILITY MISSING DATE MARKING FOR READY TO EAT TEMPERATURE CONTROL FOR FOOD SAFETY ITEM,SLICE TOMATO, HOUSE-SAUCES ETC. STORED INSIDE REACH IN COOLER LOCATED FRONT AND REAR PREP REFRIGERATOR IN REAR FOOD PREP AREA. INFORMED PERSON I...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION R...

ALLERGEN TRAINING AS REQUIRED

OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

BOTTOM OF PREP TABLE IN REAR PREP AREA NOT CLEAN OF DEBRIS.. INSTRUCTED TO CLEAN/MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

GREASE ON FLOOR ALONG GREASE TRAP AT 3- COMPARTMENT. INSTRUCTED TO CLEAN/MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DUSTY CELINGS IN REAR / PREP AREA. INSTRUCTED TO CLEAN/MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

SEVERAL UNCLEAN DUST PANS STORED AT 3- COMPARTMENT SINK BY GREASE TRAP. NSTRUCTED TO CLEAN AND PROPERLY STORE ALL CLEANING EQUIPMENT AFTER USE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOUND UNLABELED BROCCOLI PACKAGES ON SHELVING RACKS INSIDE WALK-IN COOLER. All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND UNTREATED RAW WOODEN STORAGE BOXES STORED ON SHELVES ABOVE PREP TABLE. MUST PAINT/SEAL ABOVE STATED ITEMS WITH NON-TOXIC PAINT/VARNISH.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND EXCESSIVE AMOUNT OF FOOD DEBRIS AND SPILLS ON THE FLOOR AT THE FRONT SALAD PREP AREA AND REAR PREP AREA. MUST CLEAN, SANITIZE AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

FOUND SPILLS AND FOOD DEBRIS ON THE WALLS AROUND THREE COMP. SINK. MUST CLEAN, SANITIZE AND MAINTAIN.