May 09, 2009 (Routine)

October 04, 2008 (Routine)

• 0790 - Improper methods used to thaw chicken wings
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 A 1 - Critical Partially cooked chicken wings were observed hot holding at improper temperatures under the cooking surface of this unit.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1600 - Repeat The compartment(s) or drainboards of the three compartment sink are heavily soiled.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 2350 ii - Observed vise grips being used as a faucet handle @ the three compartment sink
  Repair and maintain all plumbing components and fixtures. {Replace broken handle to this sink}

March 01, 2008 (Routine)

• 1600 - Observed that the three compartment sink was heavily soiled with mop water. Do not use any of the sinks for the dumping of mop water as the sinks are to be set up& used to Wash-Rinse-Sanitize utensils & equipment.
  Clean out the sinks before proper set up.
• 2310 - Critical The handwashing facility located in the mobile unit is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rags/cloths preventing its use.

August 18, 2007 (Routine)