ARTU
FAILWednesday, January 31, 2018 at 7:14 PM
Violations Cited
03-3-501.14
Cooling
1) The potatoes on the top of the sandwich unit are 80F after fifteen minutes they were the same temperature. Properly cool items so the temperature drops from 140F to 70F in two hours and then from 70F to 41F in an additional four hours. 2) The sauce is cooling in deep containers at the prep table. Provide proper cooling methods to be sure that items cool properly.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
There is bread stored for breadcrumbs under waste pipes. Store food separated from waste lines.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There is no soap at the handsink closest to the cooking line. Provide (the soap was replaced and there was soap at the other sink closer to the prep area).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.