- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Potentially hazardous cold food shall be maintained at 41 F or less. Observed chopped lettuce at 45 F, sprouts at 44 F, sliced tomatoes at 45 F, and sliced deli meats at 44 F in the front counter reach-in cooler and deli prep station. Store all potentially hazardous cold food at 41 F or less. , Corrected: The PIC moved the chopped lettuce, sprouts, sliced tomatoes, and sliced deli meats in the front counter reach-in cooler and sandwich prep station to the side counter reach in cooler and sandwich prep station. The PIC called the cooler repair company and has shut down the front reach-reach in cooler and deli prep station until it is fixed. The side reach-in cooler and deli prep station was holding all cold food at 41 F or less.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Food shall be protected from contamination by storing food at least 6 inches above the floor. Observed a box with oatmeal raisin cookies being stored on the floor in the walk-in cooler. Store all food at least 6 inches above the floor.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Observed wiping clothes kitchen that were being stored on top of the soap container near the hand washing sink by the 3-compartment sink. Observed wiping clothes being stored on top of the drain boards at the 3-compartment sink. Store wiping cloths in a chemical sanitizing solution between uses.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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02/12/2015 | Routine |
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