WELLINGTON HOSPITALITY GROUP

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw pork , raw sausage above milk in walk in cooler . Employee properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding chicken 126°, rice 127° in alto sham being held less than an hour . Employee adjusted thermostat. Food temperature after 30 minutes 138° Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment...cooking Temperature of chicken, reheating temperature etc. reviewed this matter with Certified Food Manager.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....wrong date marked . Employee corrected Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink...provided Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...powder sugar, nuts, black pepper , dried fruits, cinnamon sugar , topping in dry food shelf . Employee labeled . Corrected On-Site