MAYOKECHU

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked corn <1 hour (59F - Cooling)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage (45F - Cold Holding) < 1 hours. Operator moved to different area of cooler to cool more rapidly

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. - emailed operator handout Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. - single service togo box

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Food stored on floor. - onions - container of rice

Basic - In-use tongs stored on equipment door handle between uses. - oven doors

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - handle of scoop resting in flour

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site