![]() Refrigerator temp was adjusted.Īlternate cooling procedures were not being followed. Prep cooler is not maintaining required temperatures and potentially hazardous foods were cold holding between 43.7 to 44.9 degrees F. Please keep all hand sinks accessible, clean and fully stocked at all times. There was initially no designated person in charge, which is required at all times. When found, one server and the restaurant’s owner were found to either not have a card or to have an expired card. (25 Red)įood worker cards were not initially located. Establishment then ran out of gloves and worker also touched bread. Bare-hand contact is not allowed with any ready-to-eat foods. (5 Blue)īare-hand contact was observed with cleaned tomatoes. This must be submitted to the health department by the fifth of each month. Because this has been noted several times without correction, a logsheet must be kept showing the test sticker and the test date. There are no temperature test strips available to test dishwasher sanitizing. Several food worker cards were from an unapproved website. ![]() Starbucks, Louisiana Avenue, Chehalis 0/5/5 (5 Blue.)ĭue to high-risk violations, a reinspection is required. This is used for slicing raw beef and raw chicken and must always be washed, rinsed, sanitized and air dried after slicing chicken and every four hours. Slicer needs to be better cleaned to remove accumulation of dirt and food. Kitchen needs to be better cleaned, including floors, counters and external surfaces of all rice cookers. Several PHFs were cold holding between 43.5 and 45.3 degrees F and must be kept at 41 degrees F or below at all times. One refrigerator in the kitchen and bar cooler were not maintaining required temps. In addition, some type of cooling breaded meats were placed too close together in the cooling rack, which impedes air flow and slows cooling. All potentially hazardous foods must be cooled in 2-inch depths, uncovered in the walk-in unless monitored to ensure that they cool from 135 degrees to 70 degrees F in two hours, and then 70 degrees to 41 degrees F in the next four hours, for a total of 6 hours. Several potentially hazardous foods were cooling improperly. Food Establishments With Violations: Red/Blue/Totalīare-hand contact was observed with breaded chicken while plating meals.
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