MULLIGANS

Violations (3)

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Walk in, make top unit, 2 door reach in Multiple items in walk in including rice, steak fries, pico de gallo, pastrami, ranch dressing all measuring between 43-46F. Walk in refrigerator was in defrost mode during initial walkthrough at 2:10PM.

  Time Temperature Control for Safety Food (TCS Food)

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Make top unit, 2 door reach in Door seals (gaskets) damaged causing doors to not seal properly

  Utensils, Equipment and Vending

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  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Walk in refrigerator fans and ceiling Heavy dust accumulation on fans and ceiling inside walk in, air vent in main kitchen area. Area below racks in dry storage area have a heavy accumulation of debris.

  Physical Facilities