| Violation Date |
Code |
Description |
| 2018-12-27 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed a container of goat cheese dated 11/10 in the walk in cooler. cdi- pic voluntarily discarded ite |
| 2018-12-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomato, pasta, and butter in the prep top by the cook line with temperatures above 45f that were prepped the night before. cdi- pic voluntarily discarded items. repeat. veri |
| 2018-12-27 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no one present during the time of the inspection with a food safety certification. repeat |
| 2018-09-25 |
10 |
3-202.11 temperature - p,pf observed branzini recieved at 49f. pic accepted fish despite it being out of temperature. cdi: ehs called meat and fish company during inspection and learned that branzini had been gutted and rinsed immediately before delivery |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in leftmost flip top unit holding above 45f. items included artichoke, potatoes, pasta, lobster meat, chopped ham, veal ragu, and marinara. cdi: items above that w |
| 2018-09-25 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed goat cheese dated for 09/13 in walk in unit. cdi: goat cheese discarded. |
| 2018-09-25 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several unlabelled squeeze bottles along cook line. cdi: pic labelled bottles. |
| 2018-09-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths on shelving and prep tables. |
| 2018-09-25 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge offood safety by being a certified food protection manager. -pf observed no certified food protection manager on site during thein |
| 2018-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving near ice machine in need of cleaning to remove dust. |
| 2018-09-25 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed black buildup along caulking attached to backsplash of three compartment sink. |
| 2018-09-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee backpack stored directly next to an open container of potatoes. |
| 2018-09-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting block with several pits/deep gouges. |
| 2018-03-21 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-03-21 |
45 |
4-501.11 maintain equipment in good repair. observed walkin cooler down. refer to violation 20. observed torn gasket at chest freezer. advsied to repair items. |
| 2018-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items out of temperature throughout facility. ehs has product disposition form for this inspection. walkin cooler is not holding food at proper temperature. product i |
| 2018-03-21 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days from the date that is recorded on the tag. -pf observed shellstock tags f |
| 2018-03-21 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice dumped into handsink. cdi - educated that handsinks are only for handwashing. |
| 2018-03-21 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observed dish washer washing hands with glove on. cdi - educated how to wash hands |
| 2018-03-21 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site during the |
| 2017-09-07 |
23 |
observed consumer advisory missing on lunch menu salmon salad and spaghetti carbonara. **verification required. facility must add asterisk to items on all lunch menus.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consu |
| 2017-09-07 |
12 |
observed no parasite destruction letters for salmon that is offered undercooked. **verification required.3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf |
| 2017-09-07 |
13 |
observed bacon and salted meat over cheese in walk in cooler. cdi - reorganized.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p |
| 2017-09-07 |
21 |
repeat non-compliance: observed sliced deli ham with date of 8/13. cdi - discarded.3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p |
| 2017-09-07 |
33 |
observed shrimp in walk in cooler at 68, pic stated that it was thawed under running water for an hour.3-501.13 use approved thawing methods. |
| 2017-09-07 |
18 |
observed ratatoullie with cooing rate of .5, rate of .54 or greater required. cdi - pulled and stirred to facilitate rapid cooling.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p |
| 2017-09-07 |
42 |
observed employee drying silverware with rag.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-09-07 |
35 |
observed oil containers throughout kitchen not labeled.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-09-07 |
49 |
observed damaged hand sink faucet, faucet rusted through near cold water know5-202.11 (b) a plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. |
| 2017-09-07 |
54 |
observed light over prep area near mop sink with no shield on lights.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-01-06 |
46 |
observed soapy water in 3 compartment sink at 92 degrees, active dish washing at time of temperature reading.4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. |
| 2017-01-06 |
42 |
observed knife on magnetic strip collecting water behind blade.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-01-06 |
23 |
observed no consumer advisory for flank steak on special list. cdi - special list printed daily.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf |
| 2017-01-06 |
21 |
observed ricotta dated 12/30 at 43 degrees in walkin. cdi - discarded observed lettuce in walkin not dated. observed mozzarella not dated in single door under flip top. cdi - dated. walkin cooler holding at 43 degrees, maintain a 4 day hold on all date m |
| 2016-07-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine not sanitizing equipment and utensils at proper concentrations. it was discovered that the tube for the sanitizer was cracked. cdi-the cracked p |
| 2016-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed serve line flip top coolers not holding products at 45f or below. pic explained that some items were cooling and some items were prepared the day prior. do not use the flip to |
| 2016-07-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed multiple items cooling in the reach in cooler/flip top cooler across from |
| 2016-07-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice sitting in handwash sink at coffee station. a handwash sink may only be used for hand washing. cdi-spoke to pic about ice, and had ice melted. |
| 2016-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the hoodvents. needs cleaning. |
| 2016-07-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed small leak coming from pipe underneath hand wash sink next to the walk in cooler. needs repair. |
| 2016-07-13 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed dry pasta stored in containers near the cooking station on a rack with no lids. cdi-pic placed lids onto the containers. |
| 2016-04-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed full plastic multiple gallon container of chicken stock cooling in ice bat |
| 2016-04-11 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed cooked cauliflower and cooked sausage date marked 4-4 and 4-2 respectively. cdi- both discard |
| 2016-04-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods in top and bottom of prep unit at 52-54 f. some at 42 f ?vr repair technician called ; food discarded repeat points not taken; unable to determine if this is |
| 2016-04-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken being prepped on drain board of prep sink with cooked open container of chicken stock in sink, in ice bath. cdi-removed to cool in walk in cooler observed raw veal stor |
| 2016-04-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee water bottle stored over food prep table. cdi- removed |
| 2016-02-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed partially cooked sausage in top of prep unit. cdi- reheated above 165 f |
| 2016-02-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container each of butter and cooked vegetables in top of prep unit at 51 and 54 f respectively. cdi- removed to flash cool |
| 2016-02-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed only one food not date marked; lasagna. cdi- date marked |
| 2016-02-11 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed butchers block table still not resurfaced. repeat violation |
| 2016-02-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed one container of sauce not labeled. |
| 2015-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple cooked tcs foods cold held above 47 f in prep unit(salad/mc). cdi- placed on temporary tphc vr for unit |
| 2015-12-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed hand towels being re-stocked as i entered. cdi- corrected |
| 2015-12-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sausage over cooked ragus in freezer. cdi- reoganized |
| 2015-12-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed gelato with milk cooling in low surface area to volume ration plastic cont |
| 2015-12-14 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed demi glaze, bolognaise, sausage, pasta, milk product, and lasagna from previous day not date marked. cdi- date marked |
| 2015-12-14 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed only one of three thermometers to be be off calibration. cdi- discarded |
| 2015-12-14 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed fried eggplant stored on wiping cloths. cdi- removed |
| 2015-12-14 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent.4-202.11 food contact surfaces shall be smooth, free of open seams, crack |
| 2015-08-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed large wooden chopping block in need of resurfacing and resealing. |
| 2015-08-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed short ribs stacked to tight to cool in pan and beans in large plastic con |
| 2015-08-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed three utensils stored as clean in need of cleaning. cdi- removed to re-clean |
| 2015-08-14 |
7 |
al k3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.p observed wait staff member enter kitchen in a hurry grab a lemon form walk in and begin to cut it with bare hands |
| 2015-08-14 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed wait staff member enter kitchen in a hurry grab a lemon form wa |
| 2015-08-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee beverages stored with clean utensils. cdi- removed |
| 2015-03-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three damp wiping cloths sitting on prep surfaces in kitchen. |
| 2015-03-27 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a few working containers unlabeled - salt, flour, dill, olive oil, sugar and cocoa shakers. cdi - pic immediately labeled |
| 2015-03-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed disclosure asterisk next to the scallops on dinner menu but the scallops on the lunch menu had none. dis |
| 2015-03-27 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p. observed dish washer spray and load soiled sheet trays to be washed, th |
| 2014-10-31 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before handling clean equipment and utensils. observed dish washer handle clean utensils after handling soiled utensils. stopped, educated, washed hands. 2-301.14 wash hands after handli |
| 2014-10-31 |
19 |
3-501.16(a)(2) maintain tcs foods in hot holding at 135f or more. -p observed quiche at 76f and stuffed zucchini at 63f being placed in cambro to be transported to catering function. facility agreed to quickly cool. foods reached 38f in the freezer, then |
| 2014-10-31 |
42 |
. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans wet stacked. separate. |
| 2014-10-31 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed mozzarella, half n half, milk, pasteurized eggs, soup, demi glaze, cream cheese, cannoli stuffing unlabeled. all were made or openi |
| 2014-10-31 |
53 |
.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed long split in floor covering in kitchen on expo side of line. |
| 2014-10-31 |
54 |
6-303.11 intensity-lighting - c increase lighting in back of walkin cooler to 10 foot candles. |
| 2014-05-29 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. observed long split in floor covering in kitchen on expo side of line. pic stated they are getting estimates for repair. |
| 2014-05-29 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 da |
| 2014-05-29 |
12 |
3-203.12 shellstock, maintaining identification - pf. the date when the last shellstock from the container is sold or served shall be recorded on the tag or label and the tags or labels shall be stored in chronological order thereafter for 90 days. observ |
| 2014-05-29 |
7 |
3-301.11 preventing contamination from hands - p,pf. food employees may not contact exposed ready-to-eat food with their bare hands and shall use suitable utensils, single-use gloves or dispensing equipment. observed employee cutting basil for bread dip c |
| 2013-11-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-11-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding |
| 2013-11-13 |
12 |
3-203.12 shellstock, maintaining identification (b) the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. pf observed tags of most recent shellstock not marked with last date sold.cdi- corrected thr |
| 2013-09-24 |
1 |
2-102.12 certified food protection manager2-102.12 ensure a certified food protection manager is on site at all times. observed pic has no food safety certification . cdi- directive given to allow facilities to operrate until 1/1/14 without valid pic. |
| 2013-09-24 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees2-201.11 ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, cdi by instruction. |
| 2013-09-24 |
6 |
2-301.14 when to wash2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils and before donning gloves.observed food employees not washing hands in between glove changes and touching mu |
| 2013-09-24 |
11 |
3-101.11 safe, unadulterated and honestly presented food shall be safe, unadulterated, and, as specified under ยง 3-601.12, honestly presented.p observed cured meat with mold growth.cdi- pic voluntarily discarded |
| 2013-09-24 |
12 |
3-402.11 parasite destructionrules require facility provide proof of parasite destruction.observed facility offering salmon undercooked with no letters of parasite destruction.cdi- facility cannot undercook unitil proof obtained and ehs verifies vr |
| 2013-09-24 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding |
| 2013-09-24 |
16 |
3-401.11 raw animal foods-cooking3-401.11 ensure all raw animal foods are properly cooked to the appropriate temperature. salmon must be cooked until all parts reach 145 f for 15 seconds.observed salmon filet undercooked without consumer advisory. cdi- r |
| 2013-09-24 |
44 |
3-304.15 (b)-(d) gloves, use limitations3-304.15 ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed food employees touching multiple potentially soiled |
| 2013-09-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-09-24 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensrules require consumer advisory of proteins offered raw or undercooked.observed facility has made improvements on ca they have not disclosed |
| 2013-09-24 |
31 |
3-501.15 cooling methodsrules require tcs applicable foods cooled using proper cooling methods. observed mashed potatos and canneloni beans cooled in high volume plastic container in walk in cooler. cdi- pic had food employee change the process to shallow |
| 2013-09-24 |
47 |
4-602.13 nonfood contact surfaces nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed multiple racks in wsalk in cooler with residue accumulation and or surface peeling off.t |
| 2013-09-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed bolgnaise sauce at 47 f in |
| 2013-03-28 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2013-03-28 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-03-28 |
12 |
(a) except as specified in ? (b) of this section; before service or sale in ready-to-eat form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be:(1) frozen and stored at a temperature of 20?c ( 4?f) or below for a minimum o |
| 2013-03-28 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed a few cooked foods past 7 days marked on label. cdi- corrected through instruction |
| 2013-03-28 |
12 |
1) using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label; as specified under ? b of this section; pf and(2) if shellstock are removed from its tagged or lab |
| 2013-03-28 |
27 |
(a) except for a food establishment that obtains a variance as specified under ? 3502.11; a food establishment that packages potentially hazardous food (time/temperature control for safety food) using a reduced oxygen packaging method shall control the gr |
| 2013-03-28 |
30 |
before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority's file on the food establishment includes:(a) a statement of the proposed |
| 2013-03-28 |
37 |
during preparation; unpackaged food shall be protected from environmental sources of contamination. observed cut potatos in water in sanitizer compartment of the 3 compartment sink with cleaning solution in the wash compartment. facility policy is to prep |
| 2013-03-28 |
23 |
(b) disclosure shall include: (1) a description of the animal-derived foods; such as ?oysters on the half shell (raw oysters);? ?raw-egg caesar salad;? and ?hamburgers (can be cooked to order)?; pf or(2) identification of the animal-derived foods by aster |
| 2012-12-18 |
2 |
rules require an effective employee health policy. observed pic unable to answer all questions concerning pic responsibilities regarding employee health duties. cdi- corrected through instruction. |
| 2012-12-18 |
46 |
|
| 2012-12-18 |
45 |
rules require all equipment be operating properly. observed many foods out of temperature in walk in cooler and one cold hold prep unit. repair tech in route to assess problem. vr |
| 2012-12-18 |
23 |
rules prohibit the sale of raw/undercooked proteins without a proper consumer advisory. observed facility offers multiple raw/undercooked proteins with no consumer advisory. cdi- facility may not offer these proteins undercooked until consumer advisory is |
| 2012-12-18 |
21 |
rules require all opened ready to eat tcs foods must be clearly date marked. observed cut leafy greens; multiple opened soft cheeses and deli meats not date marked. cdi- corrected through instruction; must be date marked by next inspection. |
| 2012-12-18 |
20 |
rules require tcs foods to be cold held at 45 f or colder at all times. observed all foods including but not limited to multiple cooked vegetable meat dishes; deli meats; cheeses and osabucco at temperatures from 47-52 f of foods removed from walk in cool |
| 2012-12-18 |
18 |
rules require cooling tcs foods to reach 70 f within 2 hours from 135 f and 45 f after an additional 4 hours. observed cooling vegetable soup at 55-63 f unable to reach 45 f within 6 hour time limit. cdi- removed to freezer |
| 2012-12-18 |
1 |
rules require pic to have active managerial control and food safety certification. observed pic has no food safety certification. cdi- corrected through instruction |