Protein Bar

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FARM REACH IN PREP COOLER NOT MAINTAINED, AMBINET AIR TEMPERATURE AT 55.0 F AT THIS TIME. INSTRUCTED...

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. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 51.7 F AND 53.2 F - TOFU, PARMESAN CHEESE, CHEDDAR CHEESE, GREEK YOGURT, CUT TOMATOES, BEEF AND BL...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED SLIGHT LIME BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF REACH IN COOL...

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. OBSERVED HOLE IN WALL IN WASHROOM. MUST SEAL/REPAIR WALL.

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. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOMETE...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FARM REACH IN PREP COOLER AND YOGURT DISPLAY COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE ABOVE 52.0 F F...

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. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BEWTWEEN 52.5 F AND 59.0 F- YOGURT, CUT TOMATOES, AVOCADO, CHICK PEAS AND CUT CUCUMBERS. INSTRUCTED MANAG...

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. OBSERVED FOOD BUILD UP ON FLOOR IN PREP AREA UNDER AND AROUND EQUIPMENT. MUST DETAIL CLEAN FLOOR AND MAINTAIN.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CABINETS UNDER FRONT SINK/PREP TABLE MUST BE FREE OF FOOD STAINS/SPILLS.

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. FLOORS UNDER/AROUND HEAVY EQUIPMENT AT SERVING AREA NEED CLEANING DUE TO DEBRIS/CLUTTER; ALL STOCK MUST BE STORED ABOVE THE FLOOR FOR EASY A...

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. FOOD STAINS ON WALLS AROUND SOME PREP TABLES MUST BE REMOVED/KEPT CLEAN.