DO NOT STORE ITEMS IN FRONT OF HAND SINK AND PROVIDE OPEN ACCESS TO HAND SINK AT ALL TIMES.
MAINTAIN HOT POTENTIALLY HAZARDOUS FOOD AT 140F OR HIGHER. GRAVY NOTED AT 125F AND SAUSAGE NOTED AT 119F. MAKE PROPER ADJUSTMENTS TO HOT HOLDING UNIT IN CUSTOMER AREA AND ENSURE THAT FOOD IS PLACED IN UNITS AT PROPER TEMP.
POST AND PROVIDE A STATE OF MN CFM IN ESTABLISHMENT. 2ND NOTICE
Full
Jan 20, 2009
89
CLEAN AND MAINTAIN THE HAND SINKS, TOWEL AND SOAP DISPENSERS. 2ND NOTICE
COLD WELL TEMPERATURE VIOLATIONS NOTED AT 48F HAM. ENSURE THAT TEMPERATURES OF COLD POTENTIALLY HAZARDOUS FOODS ARE MAINTAINED 41F OR LESS. 3RD AND FINAL NOTICE
DO NOT STORE ITEMS IN FRONT OF HAND SINK AND PROVIDE OPEN ACCESS TO HAND SINK AT ALL TIMES.
GREASE AND DIRT BUILDUP NOTED IN 3 COMP SINK. ENSURE THAT 3 COMP SINK AND FOOD PREP SINK IS CLEANED BETWEEN EACH USE. 2ND NOTICE
MAINTAIN HOT POTENTIALLY HAZARDOUS FOOD AT 140F OR HIGHER. GRAVY NOTED AT 125F AND SAUSAGE NOTED AT 119F. MAKE PROPER ADJUSTMENTS TO HOT HOLDING UNIT IN CUSTOMER AREA AND ENSURE THAT FOOD IS PLACED IN UNITS AT PROPER TEMP.
POST AND PROVIDE A STATE OF MN CFM IN ESTABLISHMENT. 2ND NOTICE
PROVIDE AN ADEQUATE QUAT LEVEL IN 3 COMP SINK.
WASH HANDS FREQUENTLY AND UPON ARRIVAL FOR WORK. GLOVE USE DOES NOT REPLACE HAND WASHING.
Full
Jan 15, 2010
72
PROTECT EGGS FROM CONTAMINATION WITH A SANITARY DESIGN CONTAINER FOR CUSTOMER SELF SERVICE.
REMOVE NON-NSF SHELF FROM THE DRY STORE ROOM. SHELF MUST BE NSF APPROVED.
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