M & M RIBS
PASSThursday, August 18, 2011 at 6:26 PM
Violations Cited
03-3-501.16
Hot Holding
mac and cheese 130 degrees/provide proper temperature of 140 degrees 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
14-4-202.11
Food Contact Surfaces Design
resurface worn white cutting boards
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
reach in units/provide accurate thermometers to units to register 41 degrees or below
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.
17-4-302.14
Test Kit Provided
provide test kit for quat sanitizer
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
clean/organize truck
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.