Penang
FAILThursday, November 7, 2013 at 7:27 PM
Violations Cited
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
During the inspection the Hainanese Chicken in the undercounter unit was at 68 to 70 F. The chicken had been cooked at approximately 11 a.m. At 2:00 p.m. it was at 68 to 70 F. The chicken will be placed into the freezer to reduce the temperature from 140 F to 70 F at a faster rate of time (under 2 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.
16-4-501.11/.15
Dishwashng Facilities
During peak times the wash temperature to the dish machine is below 150 F. At the time of the inspection it was at approximately 135 F. The unit must be serviced so that it maintains a proper wash temperature. The sanitizing rinse was at 178 to 182 F during the inspection.
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.