El Dom

Basic – Buildup of food debris/soil residue on equipment door handles

Soiled exterior of equipment including handles to coolers. Prep line.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Drawer cooler not holding foods to 41° or below. nRaw mahi-mahi 55°. Raw beef 55°. In drawer cooler. nPlaced about noon. Moved by manager to walk in cooler. nCooler door not fully closing.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee jacket over deli tissue paper. Moved by manager. Corrected On-Site

Basic – Floor area(s) covered with standing water

Standing water on floor by Dish Machine line.

Basic – In-use knife/knives stored in cracks between pieces of equipment

Knife between equipment. Moved by manager. Corrected On-Site

Basic – In-use tongs stored on equipment door handle between uses

Tongs over oven handle. Moved by manager.

Basic – Time/temperature control for safety food thawed in an improper manner

Raw fish , raw meat thawing in standing water and at room temperature. Items Moved by manager. Still frozen. Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Raw mahi-mahi 55°. Raw beef 55°. In drawer cooler. nPlaced about noon. Moved by manager to walk in cooler. Corrective Action Taken