Prestige Cuisine
PASSMonday, March 11, 2019 at 1:24 PM
Violations Cited
03-3-501.16
Hot Holding
At the time of the re-inspection cooked chicken inside of the single door hot holding unit was at 119F. Discontinue and ensure all potentially hazardous foods are being maintained at 135F and above. Cooked chicken to be reheated to 165F to ensure no bacterial growth.
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
02-3-602.11-.12/3-302.12
Food Container Labels
Freshly cut fruits inside of the self service refrigeration unit with no labels. Provide.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
Door to the coffin style freezer damaged. Address and make any necessary repairs or replace.
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
Remove all unecessary equipment from the basement area that is not being used for the restaurant.
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.