PDQ 1013 WELLINGTON

Violations (5)

• 12A-16-4Critical

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee bread raw chicken tenders with gloves, take gloves off, then began to handle clean fryer basket and pan to place chicken tenders; no hand wash. Advised operator that employee should wash hands and clean pan and handle of fryer basket.

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sandwich prep make table: cut lettuce (45F - Cold Holding) As per operator, stored approximately 1 hour. Not prepped or portioned today. Advised operator to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sandwich prep make table: cut lettuce (45F - Cold Holding) As per operator, stored approximately 1 hour. Not prepped or portioned today. Advised operator to quick chill. **Repeat Violation** **Admin Complaint**

  High Priority

• 03F-02-5Critical

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At prep counter: Mac and cheese not time marked. As per operator, stored since 10:58am. Advised operator to time mark.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At prep counter: Mac and cheese not time marked. As per operator, stored since 10:58am. Advised operator to time mark.

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer: blanched fries (97F - Hot Holding) As per operator, reheated and stored approximately 30 mins. Advised operator to reheat to 165+F. At fries warmer: fries (129F - Hot Holding) As per operator, stored approximately 1 hour. Operator discarded.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer: blanched fries (97F - Hot Holding) As per operator, reheated and stored approximately 30 mins. Advised operator to reheat to 165+F. At fries warmer: fries (129F - Hot Holding) As per operator, stored approximately 1 hour. Operator discarded.

  High Priority

• 21-10-4

  Soiled dry wiping cloth in use.

  Basic - Soiled dry wiping cloth in use. Observed employee use soiled wiping cloth to wipe prep area at breading station.

  Basic