OCT 19
2023
PASS 9 violations
*02 Cold Hold (41øF/45øF or below)
BEEF 48'F, RIBS 48'F, GROUND BEEF 48'F,
*24 Food Label- manufacture/packer/distrubtor name
PROVIDE BUSINESS INFORMATION TO ALL PREPACKAGED FOOD PRODUCTS
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
KEEP IN USE UTENSIL IN CLEAN RUNNING WATER OR HOT WATER AT 135'F OR HIGHER. DO NOT STORE KNIVES IN THE GAP BETWEEN TABLE AND WALL.
*03 Food products not maintained at 135øF or above
FISH 82'F
*10 Chlorine sanitizer concentration, minimum temp.
MAINTAIN IT AT 50 PPM, TESTED AT 10 PPM.
*36 Cloths in-use for wiping between uses stored
*15 Bare hands contact with ready-to-eat foods
OBSERVED EMPLOYEE CUTTING READY TO EAT RADISH WITH BARE HANDS
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
REMOVE CARDBOARD LINER FROM FOOD PREP. TABLE BY DEEP FRYER.