D'Guru
PASSFriday, October 21, 2016 at 5:52 PM
Violations Cited
03-3-501.16
Hot Holding
Meats at front service steam table not maintianing a minimum of 140F due to the steam table not oeprating. The meats had been placed into the unit approximately 2.5 hrs. prior. Discontinue and ensure all potentially hazardous foods are being maintained at 140F and 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
M-2-102.11
PIC Knowledge
No one on site with a current Food Allergen Certification. Provide at least 1 full time employee who has the Allergen Certification prior to the re-inspection being conducted.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Steam table at the front service station not operating but observed in use at the time of the inspection. Discontinue use unless the unit is able to maintain a temperature of 140F and higher. PIC to remove all foods not meeting the minimum temperature requirements.
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.