COOLER HANDLE ON COLD WELL IS NOT SMOOTH AND/OR EASILY CLEANABLE IN KITCHEN. ABSORBENT MATERIALS ARE NOT PERMITTED.
DATE MARK ALL FOOD ITEMS IN COOLER. MOST FOOD ITEMS NOT DATE MARKED.
MENU IDENTIFIES RED SNAPPER. DO NOT SERVE TALAPIA IN PLACE OF RED SNAPPER. THIS IS MISREPRESENTING AND MENU MUST BE CHANGED TO BE CLEAR ON THIS SEAFOOD ITEM.
PROVIDE APPROVED BEVERAGE CONTAINERS. IN USE GLASS CUP STORED ON WORK TABLE COOK LINE.
REPAIR LEAKY HAND SINKS.
STORE ALL FOOD AND FOOD RELATED ITEMS AT LEAST 6 INCHES OFF THE FLOOR ON APPROVED SHELVING.
THAW FROZEN FOOD ITEMS IN AN APPROVED METHOD AS NOTED ABOVE. DO NOT STORE AT ROOM TEMP.
WET WIPING CLOTH ON COOK LINE NOT STORED IN SANITIZER AND/OR HADN'T BEEN PLACED IN SANITIZER UPON ARRIVAL FOR INSPECTION.
Full
Jan 16, 2009
84
CLEAN AND MAINTAIN THE FOOD PREP SINK BETWEEN EACH USE.
CLEAN AND MAINTAIN THE GASKETS, HANDLES(INCLUDING WALK-IN COOLER/FREEZER).
COOL POTENTIALLY HAZARDOUS FOOD IN MECHANICAL REFRIGERATION, DO NOT STORE ON TOP OF PANS IN COLD WELL.
DATE MARK ALL FOOD ITEMS IN COOLER. MOST FOOD ITEMS NOT DATE MARKED.
DISCONTINUE USING SMALL MILK CARTONS FOR CUSTOMER SELF SERVICE DISPENSING MILK. PROVIDE A CONTAINER THAT WILL MINIMIZE THE CONTAMINATION POTENTIAL.
MENU IDENTIFIES RED SNAPPER. DO NOT SERVE TALAPIA IN PLACE OF RED SNAPPER. THIS IS MISREPRESENTING AND MENU MUST BE CHANGED TO BE CLEAR ON THIS SEAFOOD ITEM.
NOODLES ON COOK LINE MAY BE STORED AT ROOM TEMP FOR 4 HOURS OR LESS AND DISCARDED. DISCONTINUE SAVING NOODLES FOR USE MORE THAN THE 4 HOUR TIME LIMIT.
PROVIDE APPROVED BEVERAGE CONTAINERS. IN USE GLASS CUP STORED ON WORK TABLE COOK LINE.
THAW FROZEN FOOD ITEMS IN AN APPROVED METHOD AS NOTED ABOVE. DO NOT STORE AT ROOM TEMP.
USE CHLORINE IN SANITIZER BUCKETS. 0PPM CHLORINE NOTED.
WET WIPING CLOTH ON COOK LINE NOT STORED IN SANITIZER AND/OR HADN'T BEEN PLACED IN SANITIZER UPON ARRIVAL FOR INSPECTION.
Full
Jan 11, 2010
64
CLEAN AND MAINTAIN THE FOOD PREP SINK BETWEEN EACH USE.
CLEAN AND MAINTAIN THE GASKETS, HANDLES(INCLUDING WALK-IN COOLER/FREEZER).
COOL POTENTIALLY HAZARDOUS FOOD IN MECHANICAL REFRIGERATION, DO NOT STORE ON TOP OF PANS IN COLD WELL.
DATE MARK ALL FOOD ITEMS IN COOLER. MOST FOOD ITEMS NOT DATE MARKED.
MEAT THAWING AT ROOM TEMP UPON ARRIVAL FOR INSPECTION.
NOODLES ON COOK LINE MAY BE STORED AT ROOM TEMP FOR 4 HOURS OR LESS AND DISCARDED. DISCONTINUE SAVING NOODLES FOR USE MORE THAN THE 4 HOUR TIME LIMIT.
PROVIDE 100-200PPM IN CHLORINE BUCKETS. GREATER THAN 400PPM NOTED IN SUSHI AREA.
PROVIDE ADEQUATE QUANTITY OF HAND SOAP AT HAND SINK IN BAR AREA. SOAP DISPENSER EMPTY.
SANITIZER MUST BE USED IN SUSHI AREA AT ALL TIMES. RAG STORED ON COUNTER WET BUT NOT USING SANITIZER.
SUBMIT TIME AS A PUBLIC HEALTH CONTROL PROCEDURE FOR NOODLES AND WHITE RICE. SEE HAND OUT.
WET WIPING CLOTH ON COOK LINE NOT STORED IN SANITIZER AND/OR HADN'T BEEN PLACED IN SANITIZER UPON ARRIVAL FOR INSPECTION.
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