Food Inspections

BRIGHT SPOT

Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] Observed quiche cold holding at 46 degrees Fahrenheit and deli sandwiches (e.g. turkey panini) cold holding at 48 degrees Fahrenheit in the front food service display cooler with an ambient temperature of 45 degrees Fahrenheit. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC voluntarily discarded quiche and sandwiches during the inspection. This cooler is not to be used for TCS foods. PIC to install new cooler and ensure proper holding temperatures. Corrected On-Site. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Observed Brussels sprouts hot holding in the front food service steam well at 120 degrees Fahrenheit. Observed fried chicken hot holding in the main kitchen warmer cabinet at 125 degrees Fahrenheit and pork at 122 degrees Fahrenheit. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. Corrected On-Site. New Violation. 6-1C Violation of Code: [511-6-1.04(6)(d)] Observed romaine lettuce, pasta, and milkwash cooling in the walk-in cooler at the times and temperatures listed in the temperature log. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: PIC moved all cooling items into the walk-in cooler during the inspection. See temperature log. Corrected On-Site. New Violation.

Back to Food Inspections