HOWARD MAXWELL HOLDINGS

Violations (4)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled unwrapped single-service items without first washing hands. Reviewed proper procedures and employee washed hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled unwrapped single-service items without first washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site**

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer - raw chicken stored over ready to eat bolo sauce. Operator stored all items properly.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer - raw chicken stored over ready to eat bolo sauce. Operator stored all items properly. **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Portioned containers - cooked chicken (100-105F - Hot Holding); cooked lamb (85-90F - Hot Holding); cooked broccoli (85-90F - Hot Holding). Per operator items hot holding less than 2 hours. Operator moved items to oven to reheat.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Portioned containers - cooked chicken (100-105F - Hot Holding); cooked lamb (85-90F - Hot Holding); cooked broccoli (85-90F - Hot Holding). Per operator items hot holding less than 2 hours. Operator moved items to oven to reheat. **Corrective Action Taken**

  High Priority

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A

  Intermediate