Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength at sanitizer bucket with towels in it: 0ppm chlorine. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit: Cheese 49°f, egg food 48°f, shell eggs 48°f. Food not out for 4 hours. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit: mocha frappe mix 50°f, shell eggs 49°f, Swiss cheese 48°f, cut lettuce 51°f, vanilla mix 45°f. Food not out for 4 hours. **Warning**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Repeat Violation** **Warning**
High Priority - Live flies in kitchen. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed on cookline held at room temperature: Ham 70°f, shell eggs 66°f. Food not out for four hours. **Warning**
Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. **Warning**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
08/06/2014
Routine - Food
Warning Issued
Basic - Coffee filters not stored in a protected manner to prevent contamination. Observed coffee filters at front counter stored on top of equipment with no protection.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food- bracelet.
Basic - Opened employee beverage (water bottle) container in a cold holding unit with food to be served to customers- reach-in cooler to right of fryer.
Basic - Stored food not covered in walk-in freezer- beef pattys.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Employee pulled up pants and then handled clean equipment without washing hands.
High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Observed in reach-in cooler burritos with time marked to discard today at 12:29pm. Manager discarded
High Priority - Potentially hazardous (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 on preparation table- rehydrated onions, cut tomatoes, cut lettuce. Manager placed time marking. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked and discarded is was not discarded at time and was in reach-in cooler.
Intermediate - Employee used handwash sink as a dump sink as evidenced by brown liquid remnants in sink at front counter.
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