MANJARES CATERING

Violations (6)

• 03A-02-5Critical

  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 cut lettuce (56F - Cold Holding) at front counter.

  High Priority

• 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 cooked fish (119F - Hot Holding) at steam table at front counter.

  High Priority

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation. Observed employee not wearing a hair restraint while engaging in food preparation.

  Basic

• 22-16-4

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

  Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance.

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name.

  Basic - Working containers of food removed from original container not identified by common name. Observed containers of brown sugar and white sugar at front counter, not properly labeled .

  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 RICE PUDDING at front counter missing production date. As per employee made two days prior.

  Intermediate