- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Case of food stored on walk-in freezer floor) **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (On shelf above food) **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. (On prep table with food) **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans stacked wet) **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. (Sink near back door area missing hand wash sign)
- Basic - Single-service articles not stored inverted or protected from contamination. (Throughout kitchen) **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. (Bulk bins not identified by common name) **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. (Raw chicken 55°f, cooked chicken 49°f, pork 51°f, wings 54°f)
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. (Shrimp cooked just after opening @ 11:30 am still @ 77°f in walk-in cooler at 3:15 pm)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cold table: raw shrimp 51°f, raw chicken 52°f, raw beef 52°f)
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. (Cold table: raw shrimp 51°f, raw chicken 52°f, raw beef 52°f)
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. (Towel dispenser next to 3 compartment sink)
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. (Shrimp 77°f in walk-in cooler cooling in a container over 4" deep)
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. (Raw chicken 55°f, cooked chicken 49°f, pork 51°f, wings 54°f)
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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07/09/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Wok N Roll, 2106 Sw 34 St, Gainesville, FL »