Hungry Traveler
FAILTuesday, January 21, 2014 at 3:20 PM
Violations Cited
03-3-501.16
Hot Holding
chciken @ 126f pasta @ 130f ensure proper hot hold of 140f 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
06-3-501.13
PHF's Properly Thawed
products thawing on shelf downstairs thaw properly under refrigeration or cold running water.
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.
10-3-304.12
Food Utensil Storage
rice spatula stiing in stagnant water store properly
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.
21-3-304.14
Wiping Cloths Clean Sanitize
wiping cloths sitiing on counter store in sanitizer when in use
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.