Cooling methods – temperature and time control: The operator is not using an effective method for cooling.
PHYSICAL FACILITIES: NUMBERS AND CAPACITIES. HANDWASHING FACILITIES – HAND DRYING PROVISION: EACH HANDWASHING SINK DID NOT PROVIDE INDIVIDUAL, DISPOSABLE TOWELS; A CONTINUOUS TOWEL SYSTEM THAT SUPPLIES THE USER WITH A CLEAN TOWEL; OR A HEATED-AIR HAND DRY
RTE TCS FOODS, DATE MARKING, FOOD PREPARED IN FACILITY: REFRIGERATED, READY-TO-EAT, TIME/TEMPERATURE CONTROLLED FOR SAFETY FOOD THAT IS PREPARED IN THE FOOD FACILITY AND HELD REFRIGERATED FOR MORE THAN 24 HOURS IS NOT PROPERLY DATE MARKED.
Mar 18, 2009
89
Cooling methods – temperature and time control: The operator is not using an effective method for cooling.
TCS FOODS, 41˚F COLD HOLDING : TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD TEMPERATURES ABOVE 41° F (5˚C).
Nov 23, 2009
94
FOOD STORAGE--PREVENTING CONTAMINATION FORM THE PREMISES: FOOD ITEMS ARE NOT PROTECTED FROM CONTAMINATION DURING STORAGE.
POISONOUS OR TOXIC MATERIALS - WORKING CONTAINERS: WORKING CONTAINERS OF POISONOUS OR TOXIC MATERIALS ARE NOT LABELED.
Jun 18, 2010
94
POISONOUS OR TOXIC MATERIALS: STORAGE AND DISPLAY - SEPARATION: POISONOUS OR TOXIC MATERIALS FOR RETAIL SALE ARE STORED ABOVE OR ADJACENT TO FOOD, FOOD EQUIPMENT OR UTENSILS, LINENS, OR SINGLE -SERVICE ITEMS.
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