.3-101.11, 3-202.15 Discard all food that is not in safe condition due to compromised packaging (dented cans), contamination, discoloration, mold, unusual odors, etc. / Food item stored under and contaminated by dripping condensation. / voluntarily discarded. 3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. / Raw chicken thawing in standing water. 3-307.11 Cover all food in storage. / Open food items stored in the reach in cooler. 5-205.15 Repair condensate leak in WI cooler. / Water dripping from the pipes in the walk in cooler. 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Repair and seal the walls in the prep area to provide cleanable surfaces. Repair the walls in the restroom.
3-501.17 Properly date mark all potentially hazardous food prepared in-house when held for more than 24 hours. / Prepared foods in the walk in cooler without datemarking. 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. / Sandwiches in the cold holding display unit 48 F. Ambient temperature 45F. / Voluntarily discarded. 3-501.15 Cease wrapping or covering food until cooled. Observed staff placing prepared rice in the cooler with a tightly fitted cover for cooling. 6-301.11 Provide soap at all hand sinks. 6-301.12 Provide paper towels or drying device at all hand sinks. Soap and towels had been removed from the restroom. 6-501.18 Clean handsinks as often as necessary to keep them clean.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Repair damage roof and walls in the restroom. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. / Clean the restroom floors.
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