Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.Basic - Working containers of food removed from original container not identified by common name.Basic - No conspicuously located ambient air temperature thermometer in holding unit.She also coached cook and husband to keep garlic in cooler under 41° **Corrected On-Site** Manager removed and discarded garlic, and brought out garlic from walk-in cooler and placed in cold bar. High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Manager had both cloth place in sanitizing solution. Basic - Wet wiping cloth not stored in sanitizing solution between uses.Manager ran water into shrimp to thaw it properly. Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.Basic - Build-up of grease/dust/debris on hood filters.Manager removed no handle container from bin. Basic - Bowl or other container with no handle used to dispense food.
0 kommentar(er)
