| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 & 8-406.11 of the food code. |
| 20 |
tray with squash left out near the cook line at 85 degrees from lunch - discussion about large batch of Moroccan soup cooking in walk-in: best practice to rapidly cool dense soup is to volume reduce! (P) (3-501.14 - Cooling *) (COS) |
| 22 |
2 bain marie on the line not cold holding food at or below 41 degrees (1 units quinoa at 61, rice at 62, cooked beets at 67, cooked chicken at 67) 2nd unit (cooked corn at 58, cooked chickpeas at 58, tofu at 57....thermometer in lower unit at 55) (P) (3-501.16 (A)(2) (B) - Time/Temperature Control for Safety Food, Hot and Cold Holding *) (COS) |
| 36 |
no thermometer in line unit not cold holding (PF) (4-204-112 - Temperature Measuring Devices-Functionality**) (COS) |
| 47 |
several utensils in drawers under the grill in disrepair/unclean (C) (4-201.11 - Equipment and Utensils-Durability and Strength) |
Inspection
Comments |
spoke to FS owner/operator twice during inspection (Alyssa) the refrigerator repair technician will be onsite tonight or first thing in the morning. She will provide the HD with a report and update on the status of these units prior to use. Note: Brief FDA discussion with onsite PIC.
9/11/23. Meeting with owner on site to discuss previous routine inspection all temperatures now in compliance for cold holding (41 beets & 40 feta) and discussion of FDA food code. HS signage provided during reinspection. |
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge
