Eat Kitchen
PASS W/ CONDITIONSWednesday, March 21, 2012 at 12:49 PM
Violations Cited
01-3-602.11 B2
Labeling of Ingredients
There are some cookies that are baked on site froma frozen product. Have all the ingredient information organized nearby in case of allergen questions.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
03-3-501.16
Hot Holding
Cooked onions and mushroom are stored at room temperature 84F. Provide proper hot holding of 41F or above or cold holding of 41F or below.
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-3-603.11
Consumer Advisories
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Chicken cooked earlier in the day was left to cool on the top of the sandwich unit and the temperature is 60F. Make sure itmes are properly cooled from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
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
There are dried cranberries and raisins stored without a cover or sneeze guards to protect from customer contamination. Store customer self-service items protected form contamination.
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.
14-4-202.11
Food Contact Surfaces Design
The painted pans have chips and loose paint on them. Resurface damaged pans to prevent any physical contamination from chipping paint.
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.