| 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 |
Cooling ground chicken and vegetables from previous days till at 44-45 degreee, rapid cooling techniques must be followed. (P) (3-501.14 - Cooling *) |
| 22 |
Cut leafy greens left out at ambient temperature 61 greens - COS by leaving on ice for lunch service (P) (3-501.16 (A)(2) (B) - Time/Temperature Control for Safety Food, Hot and Cold Holding *) (COS) |
| 42 |
Not washing prior to prep- COS by Removed from walk in to be washed (zucchini) (C) (COS) |
| 47 |
Knife stored unclean, some chipped blades on knives, traditional mortar and pestle pitted and worn (PF) (Repeat) |
| 55 |
Hood black, scheduled to be cleaned, floor grouting in poor repair on the line and near dishmachine. |
| 55 |
Mop left in ladies restroom in bucket next to toilet - COS by moving to mop sink (C) (6-501.16 - Drying Mops) (COS) |
Inspection
Comments |
Note: new owner - no changes to facility, staff, or menu, allergen DPH poster provided, refrigerator company onsite (icing over walk in) food in various zones is cold holding under 41 degrees. Hand washing & glove use observed by kitchen staff.
03/14/24 documentation received from Irene that the hood system and grease recovery units have been services/cleaned. |
Distribution: 1st - White - Health Department 2nd - Yellow - Owner/Operator/Person in Charge
