NICK THE GREEK

Shredded cooked chicken and beef in the line warmer drawer 107F and 111F respectively. The top drawer is not keeping foods 135F or warmer. Use time as public health control (TPHC) or repair the unit to maintain 135F or warmer. Manager stated that they use TPHC and showed me the timer that they use, however, chicken and beef were not discarded after 4 hours and manager could not produce a written policy. The following were discarded due to temperature violation and sanitizer was poured over them Chicken 5 pounds 107F Beef 6 pounds 111F

REPEAT VIOLATION: Pink slime buildup on the ice machine inside panel [CA] Clean and sanitize the panel.

Employees washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

Pink slime buildup on the ice machine inside panel [CA] Clean the panel.

Pack pac left on a box of produce [CA]Store personal items in the locker

Empty water bottle stored in the hand sink at the dish washing area [CA[ Remove bottle and keep the sink clear for use - Corrected