FRESH KITCHEN WESTON

Violations (3)

• 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 in walk-in cooler marinated chicken breast (47F - Cold Holding) per operator chicken was being out at room temperature for grilling approximately 5 minutes. Before being placed back in cooler. Operator left lid open to cool. **Corrective Action Taken**

  High Priority

• 24-08-4

  Equipment and utensils not properly air-dried - wet nesting.

  Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked half pans with moisture between them. Operator returned to dishwasher **Corrective Action Taken**

  Basic

• 10-01-5

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On cook line In-use utensil in non-time/temperature 125F. Operator turned up temperature.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On cook line In-use utensil in non-time/temperature 125F. Operator turned up temperature. **Corrective Action Taken**

  Basic