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.
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