PANGUICH

Violations (8)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Atosta reach in cooler, Rice (99F - Heated Cooling). Per operator, food not prepped or portioned today. Food prepared yesterday and stored in cooler overnight. Food was discarded. See Stop Sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Atosta reach in cooler, Rice (99F - Heated Cooling). Per operator, food not prepped or portioned today. Food prepared yesterday and stored in cooler overnight. Food was discarded. See Stop Sale.

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked fettuccine in Atosta reach in cooler. Operator moved raw chicken to bottom shelf.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked fettuccine in Atosta reach in cooler. Operator moved raw chicken to bottom shelf. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Atosta reach in cooler, Rice (99F - Heated Cooling). Per operator, food not prepped or portioned today. Food prepared yesterday and stored in cooler overnight. Food was discarded. See Stop Sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Atosta reach in cooler, Rice (99F - Heated Cooling). Per operator, food not prepped or portioned today. Food prepared yesterday and stored in cooler overnight. Food was discarded. See Stop Sale.

  High Priority

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink. No paper towels handwashing sink in kitchen, next to 3 compartment sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels handwashing sink in kitchen, next to 3 compartment sink.

  Intermediate

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in container of water at 77 F at cook line. Operator discarded water.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean utensils stored in container of water at 77 F at cook line. Operator discarded water. **Corrected On-Site**

  Basic

• 31B-03-4

  No soap provided at handwash sink. No soap at handwashing sink in kitchen, next to 3 compartment sink.

  Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen, next to 3 compartment sink.

  Intermediate

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen, next to 3 compartment sink.

  Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen, next to 3 compartment sink.

  Basic

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to operator.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to operator.

  Intermediate