Pdq

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

Soiled exterior of equipment including handles to coolers. Frontline.

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

make table/Reach in cooler by frontline not holding foods at safe temperatures of 41° or below. n(Cut tomato 50°. Lettuce 50°. Hummus 48°. Sluiced cheese 49° in make table/Reach in cooler at frontline. Per Person In Charge. Placed at about 11 am. Items placed on Establishment Time Temperature controled for safety procedures until 2 pm. Items To be discharged thereafter. ) Warning

Basic – Food stored in a location that is exposed to splash/dust

Bags of breading /spice under towel dispenser by front Hand wash sink. Moved by manager. Corrected On-Site

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

Cut tomato 50°. Lettuce 50°. Hummus 48°. Sluiced cheese 49° in make table/Reach in cooler at frontline. Per Person In Charge. Placed at about 11 am. Items placed on Establishment Time Temperature controled for safety procedures until 2 pm. Items To be discharged thereafter. Corrective Action Taken Warning

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. nCooked chicken at time hold unit with no time mark. Person In Charge turned on digital timer. (25 mins. ) Corrective Action Taken Repeat Violation Admin Complaint