Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Seafood reachin **Corrected On-Site**
Basic - Reach-in cooler gasket torn/in disrepair. Salad bar reAchin
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Buns **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Slaw 48 on counter on ice. Placed on walkin cooler
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sweet potatoes 131
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken wings
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