JP MULLIGANS

Violations (5)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3) flip top-sliced provolone (49F - Cold Holding); sliced American cheese (46F - Cold Holding), per employee food held less than 4 hours,

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3) flip top-sliced provolone (49F - Cold Holding); sliced American cheese (46F - Cold Holding), per employee food held less than 4 hours, observed food stored above the rim line. Employee moved the cheese out of temperature to walk in cooler for a quick chill. **Corrective Action Taken**

  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. Hot Holding drawers-baked potatoes (130-132F - Hot Holding), per employee food hot held less than two hours, employee reheated on oven to 167F.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding drawers-baked potatoes (130-132F - Hot Holding), per employee food hot held less than two hours, employee reheated on oven to 167F. **Corrected On-Site**

  High Priority

• 14-11-5

  Equipment in poor repair. Cover of chest freezer-substantial build up of rust

  Basic - Equipment in poor repair. Cover of chest freezer-substantial build up of rust

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters-right side, substantial build up of grease

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters-right side, substantial build up of grease

  Basic

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or hot water temperature thermometer on site.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or hot water temperature thermometer on site.

  Intermediate