3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Observed yeast mold on holsters and beer nozzles. The PIC had an employee clean and sanitize areas before use. Equipment food-contact surfaces were unclean.
Correct By: 06-Jun-2019
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Observed guacamole not maintaining proper cold holding temperature. The guacamole was at 46⁰F. The product was relocated on unit and ice was added to deep well to further assist with cold holding immediately. The PIC will add a stem thermometer to product in order to better monitor temperature. TCS food not being cold held at the proper temperature.
Correct By: 06-Jun-2019
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 06-June-2019
| Comments |
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| Ensure noted violations are corrected before follow up inspection. Otherwise, everything else was in good working order at time of inspection. Note:The facility is cooling leftover beans and chicken every night and is only licensed as a level III. This practice will be discussed with Chef James Major upon his return. If this practice continues the facility will be changed to a level IV next licensing period. |