Monday July 16th, 2018 12:35PM

Food Inspections


Inspected by: Laurie Wentworth
Inspection Date: 07/12/2017
Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] Rice to be portioned cold removed from cooler and set under prep table to be portioned later with temperature of 71F. If product cannot be worked with when removed from cooler, need to keep in cooler until ready to portion. COS: Rice voluntarily discarded and product will only be taken out when it can be worked with promptly. Corrected On-Site. New Violation. 6-1C Violation of Code: [511-6-1.04(6)(d)] Several sheet pans of ribs being brought into walk-in cooler from cooking and cooling at room temperature since 11:00AM with temperatures of 73F - 75F at 1:30PM. Time and temperature control for safety foods that are cooked and cooled must be cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hrs. COS: Ribs not cooled to 70F within 2 hours and were voluntarily discarded. CFSM will train employees to take ribs from oven to cooler (ribs on sheet pan in single layer) and temperatures will be monitored to ensure proper cooling parameters are reached. Corrected On-Site. New Violation. Remarks Hot water sanitizing dishmachine final rinse temperature 174F on max temp terhmometer - must be at least 160F on max temp thermometer.

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