![]() Surfaces throughout the entire kitchen have an accumulation of grease, food and dust. Two freezers have duct tape holding together their door. Noncritical violations: No certified food safety manager. Multiple food containers in the walk-in cooler and in the dry storage area had plastic containers with no handles stored in them. Multiple bottles and containers are not labeled with what they contain. Yogurt sauce at 49 degrees and curry sauce at 46 degrees in front cold hold unit. Biryani in the walk-in cooler was at 45 degrees. Employee went from washing dishes at the dish machine to peeling onions. Posted permit expired on April 30, 2020.Ĭritical violations: An employee was eating on prep table. Noncritical violations: No documentation of certified food protection manager. Noncritical violations: A box with packages of to-go items stored on the floor. Facility should be deep-cleaned prior to use. One of the bathrooms lacks a covered trash can. Noncritical violations: Facility lacks draining shelving for dishes. No dish temp plate or heat test strips to measure the heat sanitizer temperature in the dish machine. Noncritical violations: No documentation of a certified food protection manager. Pot of beans being kept on floor of kitchen. Roach on back of handwashing sink in kitchen. Noncritical violations: No certified food protection manager on staff. Items in walk-in and refrigerator not date marked. Posted permit is expired.Ĭritical violations: Handwashing sink blocked by stool and equipment. ![]() Ĭritical violations: Sauce at 44 degrees in the prep refrigerator. Three-compartment sink faucet was leaking. ![]() Facility lacks refrigerator thermometers in some of the refrigerators or cold holding units.ģ404 S.E. Several bottles of cleaning products or sanitizers were stored in unlabeled bottles. Buildup of residue on top of ice machine. Several of the handwashing sinks had no handwashing signage. Raw meat debris buildup on grinder power button in walk-in cooler.Ĭritical violations: Ranch dressing at 45 degrees in the salad prep refrigerator. Ice scoop being kept in machine with handle in contact with the ice. Open boxes of chicken being stored on floor in walk-in cooler. Rods with meat hanging from them not a smooth, cleanable surface. No date marks on food items in refrigerator or walk-in cooler. ![]() Meat hanging across walk-in cooler on a reused aluminum foil wrapped rod. Used wiping cloth stored on prep surface.Ĭritical violations: Open employee canned beverage being kept in meat display cooler. Post current permit in customer view.Ĭritical violations: Multiple bottles and containers in prep area without labels. Noncritical violations: Permit not posted. It is possible after talking to the employees, the cheese was not reheated completely prior to turning down the holding unit temperature. Siloam Springs Family Aquatic Center ConcessionsĬritical violations: Cheese sauce is not at 135 degrees. Noncritical violations relate to maintenance of food operations and cleanliness.Ĭritical violations: Milk at 43 degrees in small stainless refrigerator, blue cheese at 45 degrees in front glass refrigerator, and lettuce at 51 degrees in kitchen refrigerator. Critical violations are those factors leading to foodborne illness and must be corrected immediately.
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