229.164 (o) (4) (D) Raw Shell Eggs. 229.164 (o) (6) (B) (ii).Potentially hazardous food must be maintained at 41F or below. Eggs discarded.
229.164 (o) (6) (A) PHF>135. Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control. Potentially hazardous food not at proper temperature in hold unit of 135F or above. Pork chops not fully cooked to proper temperature held in container with beef not at proper holding temperature. Ensure all meats are properly separated in all methods of holding. Product was discarded.
229.168 (a) toxics not labeled. Plastic spray bottle with chemical product not labeled with name of cleaning agent.
229.171(f)permit required. Food Permit expired 11/2015. COS Renewed.
01/11/2016
84
229.165 (h) (2)thermometer available. Ensure to have a calibrated thermometer for staff to use to monitor proper temperatures.
Small cold holding unit attached to grill is not colding holding properly. Investigate and correct.
09/21/2015
92
Observed food handler handle ready to eat foods (tortillas) with their bare hands. Food handlers are to utilize additional barriers such as utensils, gloves or alternative when handling ready to eat foods. (COS)Food handler followed proper handwashing procedures and then donned gloves.
05/12/2015
96
Pooled eggs and pancake mix not at proper temperature of 41F or below in small condiment cooler. Place potentially hazardous foods stored in the small refrigerator in ice to help maintain temperature in high traffic/volume prep areas.
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