CHEF ERICS TAKE OUT

Violations (6)

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing 90F dirty water. Operator removed, cleaned, and sanitized and stored correctly in 135F water. **Corrected On-Site**

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen shelves with a buildup of debris.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen shelves with a buildup of debris.

  Basic

• 06-01-5

  Time/temperature control for safety food thawed in an improper manner.

  Basic - Time/temperature control for safety food thawed in an improper manner. Observed fully frozen steak and chicken thawing at room temperature, no running water.

  Basic

• 42-01-4

  Wet mop not stored in a manner to allow the mop to dry.

  Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in dirty mop bucket water.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris.

  Intermediate - Food-contact surface soiled with food debris. Observed standing mixer with build up of debris in mixing bowl.

  Intermediate

• 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 cut melons, marinated chicken, etc. Per operator, all 24-48 hours since preparation. No date marks.

  Intermediate