VI / Time/Temperature Controlled Safety Food
CorrectedDuringInsp Time/temperature controlled for safety foods were not being held at the proper temperature. The sliced tomato in the prep cooler was 43 degrees.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness. THE PREP COOLER WAS ADJUSTED AT THE TIME OF INSPECTION. Correct By: 06-Dec-2014
VII / Protection from Contamination
CorrectedDuringInsp Observed food that was not properly protected from contamination by separation, packaging, and segregation.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness. Correct By: 06-Dec-2014
VII - P / Protection from Contamination
Observed employee properly cleaning and sanitizing food contact surfaces.
The bleach spray should be used to sanitize counter. The "Pine Sole" is a detergent, not a sanitizer.
VIII - P / Consumer Advisory
Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.