Sweet Cheeks
PASSTuesday, January 28, 2014 at 7:40 PM
Violations Cited
03-3-501.14
Cooling
The greens are 76F and after twenty minutes 73F chicken was 114F after twenty minutes 109F. Provide proper cooling to verify that items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
Why This Matters
This violation directly contributes to foodborne illness risk
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
There is a cutting board with large spaces. Resurface or repair.
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.
19-4-501.18-.110
Wash Rinse Water Clean Proper Temperature.
The sanitizer water is 40F. Provide proper temperature to make sure the sanitize is working.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.