BOOTH CREEK WAGYU

Violations (7)

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink near the 3-compartment sink blocked by a cart.Corrective Actions: Must have hand sinks easily accessible at all times.

• 22

  Proper cold holding temperatures

  Observed multiple meat products located in the small reach in cooler located underneath the register maintaining a cold holding temperature of 44-56F. Corrective Actions: Must discard all meat products. Must cold hold at 41F or below.

• 22

  Proper cold holding temperatures

  Observed the following items maintaining a cold holding temperature of 65F in a small sample container by the registers honey bbq meat bites jalapeño & cheddar meat bites hot pepper & cheese meat bites original meat bites cranberry meat Corrective Actions: Must discard all sample items. Must cold hold at 41F or below.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed an ambient air temperature of 45F in the small undercounter reach in cooler that is below the registers. Corrective Actions: Must have coolers maintaining an ambient air temperature of 41F or below to maintain product temperature.

• 36

  Thermometers provided and accurate

  Observed no thermometers located inside the undercounter cooler below the registers and the reach in cooler near the 3-compartment sink. Corrective Actions: Must provide thermometers inside the coolers.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no chemical test strips for the chlorine sanitizer solution on site. Corrective Actions: Must obtain proper chemical test strips.

• 55

  Physical facilities installed, maintained, and clean

  Observed absorbent ceiling tiles located above the sampling/cook station. Corrective Actions: Must replace ceiling tiles with a smooth, easily cleanable, and non-absorbent ceiling tile.