|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed most items on top unit of make table at greater than 45 F. The unit did not appear to be holding foods appropriately. Foods had been placed on top portion of unit less than 1 hour prior and was returned to walkin for quick chill. Manager reported unit had been freezing up and thermostat had been adjusted to correct freezing. Unit thermostat was lowered and service was contacted while on site. Cut cabbage was found near line at room temperature. Cabbage was discarded and instruction was given to hold cut greens at temperature under 45 F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C Observed cut food with packages of food directly on food. Removed and discarded product. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed make table refrigeration unit not holding approved temperatures. Service was called while on site and is to arrived within the hour.
Several pieces of Korean equipment is being used to process Korean rice cakes. It is unknown if they are NSF/ANSI or ETL Sanitation approved.
4-205.10 Food Equipment, Certification and Classification - C |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed several pieces of unused equipment stored inside facility and on porch at entrance. Remove unused equipment |