1: Multiple foodborne illness risk factors out of compliance. PIC not in control or knowledgeable about foodborne illness risk factors.
2: PIC not knowledgeable about illness policy and symptoms and illnesses associated with it.
8: One hand sink in kitchen without paper towels. Other hand sink was not dispensing paper towels properly.
14: One sanitizer bucket at 0 ppm.
14: High temp dish machine not sanitizing at minimum required temperature to sanitize properly. Dish temp must reach 160 degrees F. Instructed PIC to sanitize dishes at triple sink with QA.
20: Two lowboy coolers holding TCS foods between 50 and 60 degrees F. Must be 41 degrees F or below. Embargoed 6 lbs mixed cheese shredded, 6 lbs sliced tomatoes, 4 lbs black bean salad, 3.5 lb pico, 1.5 lb shredded cabbage, 5 lb meatloaf, 2 lb pulled pork, 1 lb prime rib! 2 lb rice, 10 lbs raw chicken,
1 lb cooked onions, 1 lb cooked mushrooms, 1 lb cooked bell peppers, 3 lbs veggies in butter
21: Prime rib in walk in cooler without date mark. *COS*