6-202.12; Core; Air conditioning unit dripping water onto floor underneath. PIC stated have put in work order for it. Are not putting food underneath leak.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
The walk-in freezer is depositing ice onto boxes of food, move boxes of food so that they are not below the leak. Remove the ice from the boxes of food before placing into the cooler.
1.5
36.
Cutting boards need to be resurfaced or replaced.
0.5
45.
Remove ice from the walk-in freezer floor.
0.5
49.
No documentation of approved training - no credit awarded.
Fish was thawing in the prep sink, when thawing food must thaw under cold running water, in the refrigerator or part of the cooking process, can not cool out a room temperature.
0.5
43.
Upon arrival handsink had a containers sitting in the sink, it was removed and came back later to find a box on the handsink. You can not block the handsinks. The levers for hot and cold water are sticking and hands must be used to turn water on and off. Repair hot & cold levers so knees can be used and not hands.
1.0
49.
No documentation of approved training - no credit awarded.
Raw foods or meats stored above or touching cooked foods. Raw pork stored on top of tortillas. Fully cooked ribs stored on top of raw pork. Store raw meats below cooked or ready to eat foods, or keep separate with a divider.
3.0
49.
Documentation of approved training - 2 point credit awarded.
Raw chicken stored above cooked ham in the walk-in cooler; raw pork stored over and adjacent to cooked ribs in the display unit. Store all raw foods below cooked or ready to eat foods. Store all raw meats according to final cook temperature with highest final cook temperature meats on bottom racks or shelves.
1.5
49.
Documentation of approved training - 2 point credit awarded.
In freezers and coolers when storing food must store raw meat below cooked & pre-cooked foods. Store as follows: (top to bottom) cooked, pre-cooked and ready to eat fish pork beef ground beef poultry.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
In freezers and coolers when storing food must store raw meat below cooked & pre-cooked foods. Store as follows: (top to bottom) cooked, pre-cooked and ready to eat fish pork beef ground beef poultry.
1.5
13.
NOT APPLICABLE
0.0
14.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
