CAFE 1010
PASSTuesday, February 28, 2012 at 7:37 PM
Violations Cited
03-3-501.16
Hot Holding
chicken 80 degrees/provide proper temperature of 140 degrees 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
02-3-602.11-.12/3-302.12
Food Container Labels
properly label/date yogurt container
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
06-3-501.13
PHF's Properly Thawed
properly defrost all meats under refrigeration not at room temperature
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.
08-3-305-307.11
Food Protection
store all plastic utensils with handle presented
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.
17-4-204.112/.115
Equipment Thermometers
provide accurate internal thermometer to 1 door reach in
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.