Date of inspection: Aug. 15
Violations: Observed egg roll with an internal temperature of 50.0F in the single-door, upright cooler. Perishable foods must cold hold at 41F or less. Person-in-charge adjusted the unit thermostat during the inspection. Keep the door closed as much as possible. Relocate foods to alternate cooler if the food temperature does not decrease to 41F or less within two hours.
Observed lo-mein noodles and bourbon chicken with an internal temperature of 45.3 and 45.0F. Perishable foods must stay cold at 41F or less. Person-in-charge adjusted prep top unit thermostat. Keep door closed as much as possible. Monitor food with thermometer to ensure a decrease to safe temperatures or relocate food to the walk-in cooler.
Observed a single-door, upright cooler not keeping foods cold enough. Equipment must be in good repair. Cooler thermostat adjusted during the inspection. Check ambient air thermometer inside frequently to ensure proper function. Repair or replace if unit fails to cool foods sufficiently.
Observed bottom portion or prep top cooler not keeping food cold enough. Equipment must be in good repair. Unit thermostat adjusted. Monitor ambient air thermometer frequently to ensure proper function. Repair or replace.
Comments: Observed means to wash, rinse, sanitize, and air-dry food contact surfaces, equipment, utensils.
Will conduct a re-inspection on or around 8/16/16 to verify prep top and upright cooler function.
Provided and discussed food code updates.
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