GARNISH KITCHEN

*10 Q.A. PPM - follow manufacturer's direction

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*28 Date marking > 24 hrs,on site,temp 41F

Required food thermometers were missing or not available where needed.

*29 Food thermometers provided and accessible

*32 Nonfood surfaces-design to be cleaned easily

The dishwashing setup did not meet code — wrong temperature, missing sanitizer step, or improper procedure.

*33 Warewashing manufacturer's operating instuctions

Signs of pests were found — traps, droppings, or openings that let pests in.

*34 Controlling pests. Eliminating harborage conditions

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*41 Food storage containers, identified with common name of food.

Kitchen ventilation or grease traps were not cleaned or maintained as required.

*43 Ventilation hood systems, adequacy

Signs of pests were found — traps, droppings, or openings that let pests in.

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*45 Clean facilities as often as necessary.