Pholicious

Basic – Employee with no hair restraint while engaging in food preparation.

Basic – Food ( shrimp, cooked vegetables , beef ) stored in undrained ice in top section of cooler – reviewed with employee

Basic – No mop sink or curbed cleaning facility provided at establishment.

Basic – Reach-in freezer interior/shelves have accumulation of ice accumulation/ soil residues in storage room

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.n-employee touched hair then made drinks without washing hair – discussed proper hand washing with employee – employee then washed hands Corrective Action Taken

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.n-rehydrated pasta 47-49 F in reach in cooler held overnight – no temperatures taken today- employee discardedn- cut lettuce 50 F in reach in cooler – no temperatures taken today – employee discarded lettuce Corrective Action Taken

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n- rehydrated pasts 47-49 F in reach in cooler held overnight – no temperatures taken today – employee discardedn- cut lettuce 50 F in reach in cooler – no temperatures taken today – employee discarded lettuce Corrective Action Taken**

Intermediate – Handwash sink not accessible for employee use at all times.Hand wash sink blocked by tray with syrup dispenser on top of -employee removed tray – reviewed with employee that hand wash sinks must be accessible at all times Corrective Action Taken