LITTLE MOIR'S FOOD SHACK

Violations (3)

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled cloth to wipe counter tops at Cook line and without washing hands employee handled hamburger bun and vegetables to prepare sandwich, discussed with operator , employee washed hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled cloth to wipe counter tops at Cook line and without washing hands employee handled hamburger bun and vegetables to prepare sandwich, discussed with operator , employee washed hands. **Corrected On-Site**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Cook like cheese sauce (109F - Hot Holding) per chef product prepared approximately 45 minutes ago and held on side of stove until served, discussed with operator who chose to time mark product and move to time is a public health control.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Cook like cheese sauce (109F - Hot Holding) per chef product prepared approximately 45 minutes ago and held on side of stove until served, discussed with operator who chose to time mark product and move to time is a public health control. **Corrected On-Site**

  High Priority

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line cooked French fries, cooked peppers time marked for time is a public health control, operator unable to provide written procedures, emailed form to operator.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line cooked French fries, cooked peppers time marked for time is a public health control, operator unable to provide written procedures, emailed form to operator.

  Intermediate