||Oct 20, 2011||90|
||Feb 13, 2012||92|
||Jun 13, 2012||82|
3-501.16 Maintain potentially hazardous food at 135 F or above.///Pan of cooked meat loaf on stove top./// Temperature at 81 F.//Meat loaf was placed on stovetop around 9:00 AM from WI cooler and later it was to be placed in oven, per manager.//Food items discarded.
3-403.11 Reheat food to at least 165 F for at least 15 seconds within 2 hours.///Baked Beans in hot-holding unit at 125 F.///Low water in hot-holding unit.
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.///Chlorine solution above 200 PPM.
6-301.12 Provide paper towels or drying device at all hand sinks.
6-501.14 Clean WI cooler fan vent cover.
3-501.16 Maintain potentially hazardous food at 135 F or above.///Mac&Cheese at 101 F,Cooked White Rice at 100 F. both food items stored at RT.//Both items discarded./Collard Green,Pig Feet,Green Bean temperature between 112-121 F.///Hot-Holding Unit turn off.//All food items discarded by manager.
3-304.12 Provide a clean surface in a protected location for storing ice scoop; or store in ice with handle upright.///3-304.12 Store scoops left in potentially hazardous food with handles above the top of the food and the container.///Scoop cover in ice.
4-903.11 Store single service articles at least 6 inches above the floor./Foam food containers on floor in dry storage.
5-202.11 Provide drain cover for mop sink.//5-205.15 Repair plumbing.//Repair leaking faucet on three compartment sink.
2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.//Employee eating in food prep area.//COS.
3-403.11 Use only equipment that will heat food to at least 165 F within 2 hours for reheating.//3-501.16 Maintain potentially hazardous food at 135 F or above.//Baked Beans in hot-holding unit at 115 F.//Not enough water in unit.//COS.
3-501.16(A)(2) Maintain PHF at 41 F or below. PHF in cold holding unit > 41 F due to faulty equipment. Cease use of equipment until repaired and verified by JCDH.//Ambient temperature in RI Cooler #1 at 56 F.//Ambient temperature in RI cooler #2 at 47 F.//Three bus pans of raw chicken temperature ranged between 56.4 and 47 F.//Container of boiled whole eggs at 54.0 F.//Both food items discarded by manager.
2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.
4-301.11 Keep cooler and freezer doors tightly closed to maintain temperature.//Keep WI cooler door closed to maintain temperature.
4-202.16 Replace damaged gasket on RI cooler door.
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