Cloths for spills used for only one purpose; Wet wiping cloths stored in sanitizer; Wet & dry cloths stored clean
Food employees shall clean their hands and exposed portions of their arms (or surrogate prosthetic devices for hands or arms) for at least 20 seconds, using a cleaning compound in a lavatory that is equipped warm water, soap & paper towels.
Frozen PHF (TCS foods) slacked at proper temperature; Proper thawing methods used for PHF (TCS foods)
Handwashing facilities shall be kept clean, and maintained and used as specified under § 5‑205.11.
Improper cooling methods used.
Potentially hazardous foods are not kept at 140F or above in hot holding.
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
Routine
May 27, 2008
76
Improper cooling methods used.
Potentially hazardous foods are not kept at 140F or above in hot holding.
Separation, Packaging & Segregation of raw meats - Food was not protected from cross contamination according to the Food Code.
Time as a Public Health Control improperly used. Includes all instances of room temperature storage.
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