Food Inspections

SIDNEY'S RESTAURANT

Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] Breakfast items (Diced Ham, Shell Eggs, Diced tomatoes, bacon)double-panned over ice or in melted ice bath from start of breakfast (8:00 - 9:00 AM) with temperatures ranging from 52F - 64F. Time and temperature control for safety foods being cold held must be held at 41F or below. COS: Voluntarily discarded product that had were above 41F and discussed how to properly set-up an ice bath and/or use time as a public health control (TPHC) in the future - providing written policy for TPHC if used. Corrected On-Site. Repeat Violation. 6-1C Violation of Code: [511-6-1.04(6)(d)] Pasta cooked night before and placed in large lexan container in reach-in cooler. Did not reach 41F within 6 hours (@49 after cooling overnight). Food that is cooling must cool from 135F to 70F within 2 hours and then cool from 70F to 41F in 4 hours - entire process cannot exceed 6 hours from 135F - 41F. COS: Voluntarily disposed of cooked pasta. Discussed using smaller containers to store and/or using ice wand to help cool before placing in cooler and monitoring cooling. Corrected On-Site.

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