|Facility Type:||Full Service Restaurant|
|Inspection date:||September 30, 2013|
|Number of critical violations:||1|
|Number of non-critical violations:||1|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|43.1-3-4(a)-(h)|| CFM had an expired CFM card, he has taken the class/exam and is awaiting the results in the mail.|
Please provide a copy of the successful completion of the ServSafe exam or other food safety certification via fax within 2 weeks.
|3-501.16(A)(2)(a)|| Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 4drawer refrigerator unit holding at 45F with foods inside - pasta 46F, steak 43F, chorizo 45F, 44F. |
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Foods were moved to other working units until refrigerator can be repaired and is holding ideally at 36-38F.