Al Mercatino
PASSWednesday, August 20, 2014 at 5:04 PM
Violations Cited
03-3-501.16
Hot Holding
Chicken tenders @ 120f -125f ensure proper hot hold of 140f or above
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
10-3-304.12
Food Utensil Storage
knives stored between eqipment store clean and dry
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
16-4-301.12
Three Compartment Sink
3 bay sink leaking from one bay to another repair
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.