Please identify sanitizer buckets from plain water buckets by labeling according to what each contains in order to prevent confusion.
Employee Accommodations, Designated Areas Observation: Observed employee drinks in kitchen area without lid/straw combination. Also observed employees drinking out of cups in the kitchen area.
Correction: Ensure employee drinks are kept in a designated area, and not in the kitchen unless drink has a lid and a straw.
05/19/2015
Routine
Utensils - In-Use - Between-Use Storage Observation: Dispensing utensils improperly stored between uses. (ice scoop)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
Food - Miscellaneous Sources of Contamination (corrected on site) Observation: Fan in walk-in cooler has pipe disconnected and is leaking water on RTE and other packaged foods.
Correction: Protect food from miscellaneous sources of contamination.
02/05/2014
Routine
discussed with PIC the procedures for handling and preparing chili. Everything was clean and well organized thank you.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Raw hamburger cold holding at improper temperatures 58 F
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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