FRY GUY

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked fries cooling overnight ( greater than 6 hrs) in upright glass door cooler . 46/47/50F

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked fries cooling overnight ( greater than 6 hrs) in upright glass door cooler . 46/47/50F

Intermediate - Water pressure lacking at fixtures that require the use of water. Triple sink and hand wash sink Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Floors not maintained smooth and durable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above fryers

Intermediate - Water pressure lacking at fixtures that require the use of water. Triple sink and hand wash sink Low water pressure observed

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make table- pico 63F, shredded cheese 64F ( 11:00-12:15 ). Employee added ice to reduce temperatures. Corrective Action Taken Repeat Violation

Basic - Food stored on floor. Cases of pineapple stored on floor in food truck also on ground outside food truck. ( just received a shipment.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls near steam well soiled with food splatter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 64F less than 4 hrs. Operator advices to place sour cream into ice and/ or freezer for rapid cooling. Sour cream placed in chest freezer Corrective Action Taken