MORRO CASTLE

Violations (13)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (127F - Hot Holding) on steam table, as per operator less than 1 hour. Operator proceeded to reheated. **Corrective Action Taken**

  High Priority

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fries (67F - Cold Holding) on preparation table at kitchen area, as per operator less than 2. Hours. Operator moved fries to walk in cooler. **Corrected On-Site**

  High Priority

• 08B-38-4Repeat

  Food stored on floor.

  Basic - Food stored on floor. Observed sauce container stored on kitchen floor. Operator stored properly. **Repeat Violation**

  Basic

• 21-04-4Corrected on site

  In-use wet wiping cloth/towel used under cutting board. Employee removed during inspection.

  Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed during inspection. **Corrected On-Site**

  Basic

• 22-08-4Corrected on site

  Interior of oven/microwave has accumulation of black substance/grease/food debris. Employee cleaned during inspection.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Employee cleaned during inspection. **Corrected On-Site**

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled walk in cooler shelves. Also observed soiled standing reach in cooler interior across flat grill.

  Basic

• 08B-12-5

  Stored food not covered.

  Basic - Stored food not covered. Observed food containers not covered at walk in cooler.

  Basic

• 31B-03-4Corrected on site

  No soap provided at handwash sink.

  Intermediate - No soap provided at handwash sink. Observed at kitchen area, operator provided during inspection. **Corrected On-Site**

  Intermediate

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles. Observed on standing freezer by back door.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork prepared onsite and held more than 24 hours not date marked on shelves at walk in cooler.

  Intermediate

• 40-06-5RepeatCorrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed glasses stored on top of food container at cook line, operator removed during inspection. **Corrected On-Site** **Repeat Violation**

  Basic

• 36-22-4

  Floor area(s) covered with standing water.

  Basic - Floor area(s) covered with standing water. Observed under equipment at cook line.

  Basic