| 136 |
Eating, drinking, or using tobacco
|
critical |
Open drink stored on shelf with food equipment. |
| 295 |
Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (NC)
|
noncritical |
1. Interior of cool front cooler is soiled. 2. Exterior of coolers and freezers are soiled around door handles. 3. Dirty dish shelf is soiled. |
| 187 |
Potentially hazardous food; hot and cold holding
|
critical |
Pattied raw ground beef is holding at 49-53 degrees Fahrenheit in cooler drawers. Bottom cooler drawer foods are holding at 39-40 degrees Fahrenheit. Owner moved pattied hamburgers to another cooler. |
| 234 |
In-use utensils; between-use storage
|
noncritical |
Ice machine scoop was not stored in a clean location. Scoop is being stored on surface of ice machine. Manager took scoop to employee at dishmachine to wash. |
| 239 |
Equipment, utensils, and linens
|
noncritical |
Serving trays, with deli tissue on top, are stored on bottom shelf of prep table. Shelf is not 6" from the floor. |
| 431 |
Physical structures; restrictions and frequency of cleaning
|
noncritical |
1. Wall is soiled above front kitchen hand sink. 2. Wall is soiled beneath front kitchen hand sink. 3. Floor in kitchen is soiled under equipment. 4. Walls/corner behind ice machine is soiled with dust. |