#Lone wolf express number isle of capri manual

Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41☏ for 7 days.Observation: biscuits were at 121 degrees in the coffee area if time is used as a public health control, standard operating procedures are needed. PHF/TCS food maintained at 135☏ or above, except during preparation, cooking, cooling, or when time us used as a public health control.Observation: garlic/oil mixture found at room temperature, and dated 3/11. PHF/TCS foods maintained at 41☏ or below, except during preparation, cooling, cooling, or when time is used as a public health control.Observation: No soap at the coffee shop handsink. Observation: No paper towels at the bar at the Lone Wolf. Observation: Raw chicken placed over ready to eats in the cooler next to the fryers. Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods.Observation: Santi cloths stored outside of buckets.

Storage and maintenance of wet and dry wiping cloths.Observation:Observed staff touching toast and other ready to eat foods without gloves on. Observation: no sanitizer coming through the dishmachine by bakery.

#Lone wolf express number isle of capri manual

Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness.

Observation: No soap at the back hand sink. Observation:Faucet on the 3-bay sink leakinig.

Plumbing system maintained in good repair.

Observation: No paper towels at the bar or back hand sink. Observation:Observed a lot of glove changing but not handwashing.

No violation noted during this evaluation. Observation:using hand sink at bar as a dump sink.

Using a handwashing sink- operation and maintenance.

Observation: hot water at bar hand sink - took almost 2 minutes to get hot.

Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings.Observation:Observed cook handling cooked hash browns with bare hands. Bare hand contact with ready to eat foods.Food temperature measuring devices are accurate to ☑☌ or ☒☏ in the intended range of use.Observation: no paper towels at the bar hand sink.