2-402.11 - Employees observed working in the food service area without proper hair restraints. Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-304.14 - Wiping cloths improperly stored between use. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
3-501.15 - The methods used for cooling were not adequate. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
3-501.15 - Food containers for cooling food are arranged so as not allow for maximum heat transfer. Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
3-501.16 - Critical Ribs cold holding at improper temperatures. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
4-602.13 - The nonfood contact surface of the prep areas and storge shelves had accumulations of grime and debris. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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