PREVENTING CONTAMINATION FROM HANDS-BARE HAND CONTACT RTE FOOD: FOOD EMPLOYEE WAS TOUCHING READY-TO-EAT FOOD WITH BARE HANDS.
SANITIZING SOLUTIONS–TESTING DEVICES: THERE IS NO TEST KIT AVAILABLE FOR MEASURING THE CONCENTRATION OF THE SANITIZER.
TCS FOODS - 135˚F HOT HOLDING: TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS WERE BEING HELD AT TEMPERATURES BELOW 135°F [OR A ROAST WAS BEING HELD BELOW 130°F].
Mar 24, 2009
89
FOOD CONTACT SURFACES, CHEMICAL SANITIZING: AFTER BEING CLEANED, FOOD-CONTACT SURFACES AND UTENSILS WERE NOT SANITIZED USING AN EFFECTIVE OR APPROVED COMBINATION OF EXPOSURE TIME, CHEMICAL CONCENTRATION, TEMPERATURE, AND/OR PH.
FOOD STORAGE--PREVENTING CONTAMINATION FORM THE PREMISES: FOOD ITEMS ARE NOT PROTECTED FROM CONTAMINATION DURING STORAGE.
Sep 4, 2009
94
FACILITIES: LIGHT BULBS: PROTECTIVE SHIELDING: LIGHT BULBS WERE NOT SHIELDED, COATED, OR OTHERWISE SHATTER-RESISTANT IN AREAS WHERE THERE IS EXPOSED FOOD; CLEAN EQUIPMENT, UTENSILS, OR LINENS; OR UNWRAPPED SINGLE-SERVICE OR SINGLE-USE ARTICLES.
FACILITIES: OUTER OPENINGS: PROTECTED: THE WINDOWS OR DOORS WERE NOT PROTECTED AGAINST THE ENTRY OF INSECTS AND RODENTS.
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