avurx.blogg.se - Golden star chinese northlake

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Intermediate - Employee washed hands in a sink other than an approved handwash sink.High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.PREP COOK CUTTING BROCCOLI TO BE USED AT A LATER TIME Establishment has no approved Alternative Operating Procedure. High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.LINE COOK ENTERED WALKIN AND THEN BEGAN FOOD PREP WITHOUTCHANGING GLOVES

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

High Priority - Employee failed to wash hands before putting on gloves to work with food.

Basic - Ripped/worn tin foil used as food-contact shelf cover.

SRIMP THAWED IN STANDING WATER AT 3 COMPARTMENT SINK

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.

Basic - Nonfood-grade bags used in direct contact with food.

ALL TCS FOODS IN THE WALKIN LIKE DUMPLINGS COOKED PORK, AND EGGROLS

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Basic - Working containers of food removed from original container not identified by common name.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

She also coached cook and husband to keep garlic in cooler under 41° **Corrected On-Site**

Manager removed and discarded garlic, and brought out garlic from walk-in cooler and placed in cold bar. Manager had both cloth place in sanitizing solution.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Manager ran water into shrimp to thaw it properly.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.

Basic - Build-up of grease/dust/debris on hood filters.

Manager removed no handle container from bin.

Basic - Bowl or other container with no handle used to dispense food.