Monday July 16th, 2018 4:47AM

Food Inspections


Inspected by: Evan Biles
Inspection Date: 09/26/2017
Inpection Notes

Violation of Code: [511-6-1.04(4)(c)] 2 pans of raw shrimp stored above ready to eat foods in RI cooler. Deli slices of turkey, Alfredo sauce, and olives also stored next to raw ground beef in RI cooler. Foods must be segregated according to highest minimum internal cook temperature in order to minimize the threat of cross contamination. Ready to eat foods must be stored above raw shrimp (cook temp of 145F). Raw ground beef (155F) must be stored beneath raw shrimp and above raw chicken (165F). COS: Foods rearranged accordinly Corrected On-Site. New Violation. 4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] 2 tea urns in use without lids. Cut leafy greens in RI cooler not in covered container and placed directly on lid of cardboard box. Foods must be covered when not actively cooling to protect from possible overhead contamination. COS: Tea urns wrapped with plastic wrap. Cut leafy greens placed in plastic bag and folded over to cover top Corrected On-Site. New Violation. 11A Violation of Code: [511-6-1.04(6)(e)] Keish prepared at 11:30AM wrapped tightly with plastic wrap and placed in lowboy. Lowboy unable to cool effectively due to the repeated opening and closing of unit by employees. Cooling should be accomplished using effective measures such as ice baths, smaller portions, uncovered, or in freezer. COS: Keish moved to ice bath and surrounding with ice for the remaining duration of the 2 hour limit of 135F to 70F. Corrected On-Site. New Violation.

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