Friday December 13th, 2019 3:36PM

Food Inspections


Inspected by: Adetayo Adewolu
Inspection Date: 11/07/2019
Inpection Notes

Violation of Code: [511-6-1-.04(7)(e)] Observed facility's Menu with a Consumer's Advisory all in low case less than size (8) front. Ensure Consumer Advisory is written in all capitals not less than size (8) front. New Violation. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Observed Raw shrimp cold holding in a reach in cooler unit in the kitchen at 54 Degrees Fahrenheit. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC voluntarily discarded the Raw shrimp during the inspection. Corrected On-Site. New Violation. 15A Violation of Code: [511-6-1.05(2)(h)] Observed accumulated mold debris inside the reach in cooler unit under the convection Oven. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation. New Violation. Remarks Note: The facility cooks all fish to an internal cooking temperature of 145 Degrees Fahrenheit.

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