FOOD PURCHASED AT RESTAURANT DEPOT
#45- SANITIZER TABLETS BEING USED- NEED AMMONIA TESTSTRIPS.
NOTE: HOT HOLDING FOODS TEMPS 135F AND ABOVE.
ANY LEFT OVER FOOD IS DISCARDED AT THE END OF THE DAY.
#7 HANDWASH SINKS- NO PAPERTOWELS IN BACK PREP AREA.
#7 HAND WASH SINK- FRONT AREA NO SOAP OR PAPERTOWELS.
#13 RAW CHICKEN IN A PAN STORED DIRECTLY ON THE FLOOR.
#13 SCOOPS STORED INSIDE OF LARGE CONTAINERS OF RICE AND FLOUR.
#27 FOOD ITEMS OBSERVED IN FREEZER WITHOUT COVERS/FREEZER BURNED AND COVERED IN CARDBOARD. FOOD ITEMS DESTROYED.
#27 BAG OF ONIONS OBSERVED STORED DIRECTLY ON THE GROUND IN THE BASEMENT.
#40 SEVERAL COOLING UNITS WERE OBSERVED SOILED.
#41 SEVERAL COOLING UNITS WERE OBSERVED WITHOUT THERMOMETERS.
#45 3 BAYSINK USED NO TEST STRIPS ONSITE.
#1 THE PIC WAS OFF SITE AT THE TIME OF INSPECTION. THE EMPLOYEES ONSITE DID NOT KNOW THE RULES AND REGULATIONS TO RUN THE RESTAURANT PROPERLY AND SAFE PERTAINING TO FOOD SAFETY.
IT IS THE OWNER/PIC TO TRAIN EMPLOYEES OR SEND THEM TO THE FOOD HANDLERS CLASS.
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