No violation noted during this evaluation. | 02/08/2016 | Routine | |
No violation noted during this evaluation. | 10/08/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken,beef and shrimp cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: Prep unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional equipment as necessary to maintain food items at 41° or less. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
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06/08/2015 | Routine | |
No violation noted during this evaluation. | 12/09/2014 | Routine | |
No violation noted during this evaluation. | 09/10/2014 | Routine | |
No violation noted during this evaluation. | 06/19/2014 | Routine | |
No violation noted during this evaluation. | 10/18/2013 | Routine | |
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed foods in freezer stored in grocery bags or produce bags that were open and unsecured.
Correction: Protect food from contamination after receipt by storing in single-use or single-service articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw Steak, raw chicken and raw shrimp cold holding at improper temperatures in the sandwich prep unit.
Correction: Pic to discard foods that were improperly cold held. (Raw steak 44 deg, raw chicken 45 deg. raw shrimp 45 deg.) Unit was turned down and temperatures improved during inspection. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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12/27/2012 | Routine | |
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