Friday December 13th, 2019 3:44PM

Food Inspections


Inspected by: Alex Reid
Inspection Date: 11/19/2019
Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] Observed sliced cheese and raw hamburger meat being cold held in a prep top cooler at temperatures ranging from 50F to 55F. TCS food should be cold held at 41F and below to prevent bacterial growth. COS: Sliced cheese was placed back into a commercial cooler and was cooled from 50F to 46F during the time of inspection. Raw Hamburger meet was discarded. See temp. log. Corrected On-Site. New Violation. 6-1D Violation of Code: [511-6-1.04(6)(i)] Observed a bucket of cooked chicken wings with temperatures ranging from 86F to 110F left out at room temperature. Cooked chicken wings are held for time. PIC stated chicken wings were cooked approximately 40mins prior but failed to document when the TPHC procedure started. When using Time as a public health control, the food should be labeled with the time the food has been cooked to its final cooking temperature and/or the discard time of 4 hours from when it is cooked. COS: Cooked chicken wings were voluntarily discarded. Corrected On-Site. New Violation.

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