Thursday February 27th, 2020 9:28PM

Food Inspections


200 MAIN ST SW STE 102
Inspected by: Adetayo Adewolu
Inspection Date: 01/10/2020
Inpection Notes

Violation of Code: [511-6-1.04(6)(f)] Observed Mashed Potatoes hot holding on the kitchen steam table at 126 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. . According to the chef, the mashed potatoes had been placed on the steam table about 1 hour ago. The mashed potatoes were transferred to the stove top and reheated to 165 Degrees Fahrenheit for 15 seconds within 2 hours during the inspection. New Violation. 6-1C Baked Potatoes were observed cooling at room temperature after 2 hours at 76 Degrees Fahrenheit. Ensure all TCS foods are cooled from 135 Degrees Fahrenheit to 70 Degrees Fahrenheit within 2 hours. Baked Potatoes were voluntarily discarded during the inspection. New Violation. cos Corrected On-Site. New Violation. 12B Violation of Code: [511-6-1.03(5)(h)] Observed Chef cooking in the kitchen with no hair restraint and no beard guard / restraint. (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Chef immediately put on both hair and beard restraints during the inspection. New Violation. COS. Corrected On-Site. New Violation.

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