She values hygiene and culinary cleanliness highly, and it grates her very core to see such values lowered. I have to applaud my mom for her very calm reaction. It sped Usain Bolt-style under the napkin dispenser and over the utensils in search of leftover morsels from the previous patrons. She discreetly turned enough to see what was scuttling across the table, and was met with the backside of a very fast cockroach. Having had prior experience with unwanted critters at restaurants (mouse at Ruby Tuesday's, anyone?), she feared the worst. From the corner of her eye, she glimpsed unnaturally quick movement on the table neighboring theirs. My mother is blessed (cursed?) with INCREDIBLE eagle eyesight, and she utilizes it with grace. They had made it to round 1 of sushi when the incident occurred. The three folks had just returned from a long day of running errands, so naturally their collective appetites were whet with the idea of delicious Asian food. This following experience is not mine personally, but that of my parents and aunt, the unfortunate victims of a.bugging dinner. We've brought friends from in and out of the country there, and the general consensus was a positive one. I used to frequent the Flaming Grill buffet due to the decent pricing and availability of hot varied items. Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g.It breaks my heart to have to write this review, it truly does.Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded.Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred.Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures.Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces).Manual facilities inadequate, technique incorrect mechanical facilities not operated in accordance with manufacturer's instructions.No violation noted during this evaluation. In use food dispensing utensils improperly stored.Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.Non food contact surfaces of equipment not clean.Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).No foul odors were observed from shellfish. Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked).Wiping cloths dirty, not stored properly in sanitizing solutions.Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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