Cutting Surfaces Observation: The cutting board has too many cuts.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
03/15/2016
Routine
The time between ROP packaging and Sous Vide is less than 48 hrs., no HACCP Plan is necessary. The will open by January 1, 2015, a routine inspection will be conducted on or after February 1, 2016. CO Approved. Risk Category 3
Equipment/Good Repair and Proper Adjustment Observation: The true chest freezer is not working. Repair the unit before opening for business, text me when the unit is fixed.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
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