FASTACO

Violations (7)

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed uncovered coffee mug on prep table actively being used to dice tomatoes.Corrective Actions: Ensure employees are not eating or drinking while prepping food. Employee beverages should be stored in designated area away from active food prep and handling.

• 21

  Proper hot holding temperatures

  Observed uneven temperature control at hot hold station by grill line. Observed cooked diced potatoes at 114°F.Corrective Actions: Ensure hot hold ingredients are maintaining 135°F.

• 22

  Proper cold holding temperatures

  Observed nearly all cold-hold ingredients are filled above limit lines inside of containers. As a result, food products above the limit line are maintaining temperatures above 41°F. For example, sliced cheese in ice bucket next to grill line is maintaining 38-40°F on the bottom, while the cheese above the limit line is maintaining 52°F. Corrective Actions: Ensure to not exceed limit lines of containers to ensure adequate temperature control.

• 28

  Toxic substances properly identified, stored, used

  Observed unlabeled spray bottle with blue liquid in food prep area.Corrective Actions: Ensure to label all spray bottles.

• 37

  Food properly labeled; original container

  Observed what appears to be bulk sugar in clear bin with red lid not labeled.Corrective Actions: Ensure to label all food products.

• 41

  Wiping cloths; properly used and stored

  Observed several wiping cloths stored on counters in prep area.Corrective Actions: Ensure wiping cloths are stored in designated sanitizer buckets when not in use.

• 43

  In-use utensils; properly stored

  Observed tongs stored with handle resting on sliced lemons on drive thru cart.Corrective Actions: Ensure to store scoops so that handles are not touching food product.