Super Pan

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances

No insects, rodents, birds or nonservice animals

Food storage; food storage containers identified

Wiping cloths; properly used and stored

Approved thawing methods in use

Equipment, utensils and linens; storage and use

Food contact surfaces: clean and sanitized [ date violation corrected: 9/29/2021 ]

Approved thawing methods in use [ date violation corrected: 9/29/2021 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 3/30/2021 ]

Inadequately cleaned or sanitized food contact surfaces

Inadequate food safety knowledge or lack of certified food safety manager

Improper storage of equipment utensils or linens

Improper storage use or identification of toxic substances

Improper storage of equipment utensils or linens

Foods not protected from contamination

Unclean or degraded floors walls or ceilings

Improper thawing methods

Low risk vermin infestation

Foods not protected from contamination

Inadequate warewashing facilities or equipment