| 3-501.16 (A)(1) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, HOT HOLDING Priority Item Beef , chicken in steam well being hot held at 121-124 °F. Foods were double panned. Steam well holding properly. Maintain time/temperature control for safety foods (TCS) at 135°F or above. Reheat beef and chicken to 165 and remove double pan. Correct By: 24-May-2021  |
| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item Salad greens in ice bath being cold held at 52°F. Food container not in contact with ice and water. Maintain time/temperature control for safety foods (TCS) at 41°F or less. had operator reset ice baths Correct By: 24-May-2021 |
| 4-903.11 (A)(C)(D) / EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE USE ARTICLES (STORING) Core Item To-go food containers, plastic knives, spoons stored on floor in service station Store cleaned equipment and utensils, laundered linens and single-service and single-use articles 6 inches off the floor in a clean and dry location that is protected from splash, dust or other contamination. Correct By: 24-May-2021 |
| 6-301.12 (A-D) / HAND DRYING PROVISION Priority Foundation Item No paper towels at handwashing sinks. Provide and maintain paper towels at all handwashing sinks to facilitate proper handwashing. Provide temporary disposable hand towels until delivery. Correct By: 24-May-2021 |