SNAPPY SALADS

Violations (6)

• 13

  Food in good condition, safe, & unadulterated

  3-202.15 OBSERVED DENTED CAN OF STRAWBERRY PRESERVATES. Manager disposed of can voluntarily

• 16

  Food-contact surfaces: cleaned & sanitized

  4-703.11(C)(3) OBSERVED 0 QUAT SANITIZER IN SANITIZER BUCKETS. Establishment corrected it on site and refilled to 300ppm

• 21

  Proper Hot Holding Temperatures

  3-501.16(A)(1) OBSERVED COOKED/DICED BEEF AND CHICKEN INSTANCES NOT HELD ABOVE 135*F. Various temperatures recorded: Diced Chicken @ 116*F, Diced beef @ 126*F, Diced Chicken @ 125*F, Diced beef @ 111*F, diced chicken inside hot hold unit @ 125*F. Manager states the food is cooked to temperature first THEN it cools in room temperature for a small amount of time in order to cut up the meats, however in this instance where the "cool to cut" reaches below 135*F bacteria may grow back in the cutting process, so the meat should be reheated to 165*F for 15 seconds then placed into hot holding units. Do not rely on hot holding units for reheating as in this case the hot holding units were started up a bit later which needed time to warm up. Bottom line, keep foods above 135*F; if it gets below 135*F it should be reheated to 165*F for 15 seconds.

• 41

  Wiping cloths; properly used and stored

  3-304.14(A) OBSERVED DRY WIPING CLOTH USED AS FRICTION PAD FOR CUTTING BOARD, THIS IS PRONE TO FOOD MOISTURE ABSORPTION AND BACTERIAL GROWTH. Please use silicon friction pads or nonabsorbent material.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.11(A), (B) and (D) OBSERVED TO-GO CONTAINERS FACING UPWARD IN STORAGE, PRONE TO DUST FALL CONTAMINATION. Flip them to the side or upside down or have some form of protection

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-501.11(A) OBSERVED WALK IN COOLER GASKET IS DAMAGED. Repair it.