Food Inspections

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Inpection Notes

5-1B Violation of Code: [511-6-1.04(5)(h)] Reheating meat based salsa in soup kettle at bar for 1 hour 45 minutes per manager with temperature of salsa 110-112F. Leftovers to be reheated for hot holding must be reheated in equipment that can reheat the item to 165F within 2 hours. COS: CFSM reheated meat based salsa in the microwave to above 165F (temperature recorded at 176F). Discussed with CFSM that kettle was on low setting and possibly turning to higher setting may help reheat quicker. Can try this to see if reheating is quicker and monitor temperature. If that method does not work use stove-top or microwave. Corrected On-Site. New Violation. 17C Violation of Code: [511-6-1.07(5)(a),(b)] Cleanable covering over ceiling panels in kitchen has begun to peel off of the panels. To maintain the requirement of cleanable, the panels must maintain cleanable covering. Need to replace the panels as they deteriorate to keep ceiling cleanable. Repeat Violation. Remarks: If fish cooked with heat for Cerviche and salmon cooked all the way, then remove asterisk from those items on the menu for consumer advisory.

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