FAT BOI GOURMET EATZ #1

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grease build up on fryer baskets -grease build up on inside of fryer

Basic - Equipment in poor repair. -shelves in 2 coolers rusted

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks rusted in the cooler -hood filters soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. MakeLine unit Bag shredded cheese (56F - Cold Holding)/1 hour. Operator removed from bag and placed a small amount. Reach in cooler raw chicken (46F - Cold Holding)/1 hour . Operator reduced temperature. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - No conspicuously located ambient air temperature thermometer in glass door reach in cooler holding unit. Corrected On-Site