ANCHOR'S FISH AND CHICKEN

Violations (5)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooked wings (83F - Cold Holding). Per operator wings were out of temperature for approximately one hour. Operator placed wings in chiller for a quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooked wings (83F - Cold Holding). Per operator wings were out of temperature for approximately one hour. Operator placed wings in chiller for a quick chill. **Corrective Action Taken**

  High Priority

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. Middle flip top - used to dispense Cole slaw . Operator discarded during the inspection.

  Basic - Bowl or other container with no handle used to dispense food. Middle flip top - used to dispense Cole slaw . Operator discarded during the inspection. **Corrected On-Site**

  Basic

• 13-03-4Corrected on site

  Employee with no hair restraint while engaging in food preparation. One employee engaging in food preparation. Operator placed on hat during the inspection.

  Basic - Employee with no hair restraint while engaging in food preparation. One employee engaging in food preparation. Operator placed on hat during the inspection. **Corrected On-Site**

  Basic

• 21-17-4Corrected on site

  Foiled single service trays in box stored on floor. Operator elevated during the inspection.

  Basic - Foiled single service trays in box stored on floor. Operator elevated during the inspection. **Corrected On-Site**

  Basic

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at cook line wiping cloth solution reading 0 ppm chlorine. Operator remade solution to 100 ppm chlorine during the inspection. **Corrected On-Site**

  Basic