Cape Verdean Taste
FAILWednesday, February 7, 2018 at 5:10 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked rice and chicken inside of the front steam table with temperatures ranging from 118-125F. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and above. PIC to reheat foods to 165F to enusre no bacterial growth.
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
08-3-305-307.11
Food Protection
Containers of food observed being stored on the ground of the walk-in cooler. Discontinue and store elevated a minimum of 6 inches off the ground.
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.
17-4-302.14
Test Kit Provided
No test kits available at the time of the time of the inspection. Provide.
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.
42-6-501.113/.114
Premises Maintained
Excess trash and debris in the side alley of the establishment. Address and remove.
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.